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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, parsley and coriander. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.
Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.
Cook the shrimp on a lightly oiled, medium-hot grill, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Alternatively, film a large skillet or griddle with 1 tablespoon olive oil and heat over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimp afte
r you turn them.
Turn the shrimp onto a serving platter, along with the seasonings. Serve hot or warm, with the lime wedges. Squeeze a little lime over the shrimp just before eating.
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