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Recipe from: News 10 Midday - July 22, 2002, courtesy Chef Dean Hicks, Gar Woods Grill & Pier
Citrus Shrimp Salsa goes well with virtually any fish. Just spoon atop fish before serving, taking care to get some of the liquid on the fish.
½ bunch cilantro
1 small red onion
1 tablespoon garlic
2 serrano chiles
Rice wine vinegar
1 cup rock shrimp
Juice the lemons, limes and oranges and place juice in a measuring cup. Add equal parts of rice wine vinegar and olive oil. Place liquids in a large non-reactive bowl. Peel the cucumber, remove the seeds, then dice. Remove the seeds from the serrano chile, then mince. Dice the red onion. Mince or crush the garlic. Wash cilantro and chop coarsely. Add all ingredients to the bowl except for shrimp and mix well. Add salt and pepper to taste. Add the rock shrimp to the bowl just before serving.