We’ve served this lime juice and cilantro–based shrimp recipe at all kinds of gatherings and in all kinds of ways: over chopped romaine lettuce as a first-course salad, in fancy little glass bowls at dinner parties, and my favorite way, heaped in a giant clamshell and accompanied by cocktail picks. Just don’t leave the shrimp in the acidic marinade for more than eight hours, or it will get tough and rubbery.
3 lb. large shrimp unpeeled
4 cloves garlic
1 large lemon, quartered
1 ½ tsp. crushed red pepper
2 Tbsp. Old Bay seasoning
½ tsp. salt
2 Tbsp. grated lime zest plus ¾ cup juice (6 limes)
¾ cup vegetable oil
½ cup chopped fresh cilantro
½ cup red wine vinegar
1 red onion, thinly sliced
¼ cup sugar
1 yellow onion, thinly sliced
1 ½ Tbsp. Dijon mustard
1 red bell pepper, thinly sliced
- Bring 3 quarts water to a boil in a large stockpot. Add the shrimp, lemon, and Old Bay. Cook for 3 minutes, or until the shrimp just turn pink and their tails begin to curl. Drain and rinse with cold water. Peel the shrimp and devein, if desired.
- Combine the lime zest and juice, vinegar, sugar, mustard, garlic, crushed red pepper, and salt in a blender or food processor; blend for 30 seconds. Add the oil in a slow, steady stream, and blend until combined. Blend in the cilantro.
- Combine the marinade, cooked shrimp, onions, and bell pepper in a large zip-top plastic bag. Seal the bag, and refrigerate for 6 to 8 hours.
- Remove the shrimp from the marinade, and serve with toothpicks or over greens.
From The Beach House Cookbook by Mary Kay Andrews. Copyright © 2017 by the author and reprinted by permission of St. Martin’s Publishing Group.