South-of-the-Border Shrimp
6 to 8 servings
2 pounds large shrimp, shelled and deveined, with tails left intact
3/4 cup olive oil
1/4 cup white wine vinegar
2 to 3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
Salt and ground black pepper, to taste
1/2 cup finely chopped cilantro
2 jalapeno peppers, seeded and minced
1 large lemon, sliced
1 large red onion, sliced
Bring a large pot of water to a boil. Add shrimp and cook until pink, about 3 minutes. Drain and transfer to a large bowl of ice water until shrimp are cooled. Drain and place shrimp in a large bowl. In a medium-size bowl, whisk together oil, vinegar, lemon juice, garlic, red pepper flakes, salt and black pepper. Stir in cilantro, tossing to coat. In a large, shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.
