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• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon salt
• 1 lemon, cut in half
• 8 cups water



• 3/4 cup white wine vinegar or tarragon vinegar
• 3/4 cup olive oil
• 1 to 2 serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR 1 dried chile de árbol, crushed (no seeds)
• 1/4 cup fresh cilantro, chopped
• 2 large cloves garlic, minced or pressed



• 2 tablespoons fresh cilantro, chopped (if desired)
• 3 green onions (white part only), minced
• freshly ground black pepper, to taste

Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.

Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.

To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.

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Note: If you buy unpeeled shrimp, you will need about 4 pounds of unpeeled shrimp to equal 2 pounds of peeled shrimp.

Read our article Hot Holiday Appetizers.