Chef Michael Flores shared this recipe with me. He says, “I created this dish for my cousin Eddie’s wedding reception. One look at the faces of the guests and I knew I had a hit! This recipe is so easy to make and is the only one – in my experience – that works well with the flavorless, frozen, cooked shrimp that is readily available at any store. Although how could anyone use anything besides Texas Shrimp?!?
Here the shrimp can be marinated a couple of days in advance with no problem. I’ve yet to try the marinade on anything else but I imagine it would be great on scallops or as a marinade for beef or chicken fajitas.”
Place the shrimp in a large zipper bag. Put the remaing ingredients in a blender and purée on the highest setting until your mix is somewhat smooth. Pour over shrimp, squeeze out as much air as possible, and allow to marinate in the refrigerator at least over night to allow the flavors to develop.
Serve in chilled margarita or martini glasses. If using jumbo shrimp it can be skewered. When going to a large party use smaller shrimp and serve over shredded lettuce garnished with tiny tomatoes and different colored chiles.
- 2 pounds TEXAS shrimp, cooked, peeled, deveined (Leave the tails on for a nicer presentation. I prefer them off, however, because I find it easier for my family friends to manage - especially when being served as a hors d’oeuvre at a party.)
- 5 green onions, washed, roots cut off
- 1 bunch cilantro, washed, stems included
- 1 cup lime juice, freshly squeezed
- 2 tablespoons corn oil
- 4 tablespoons sugar
- 2 serrano chiles, stems off
- 1 tablespoon kosher salt
- 3 garlic cloves, peeled