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Chilled Shrimp in Cilantro Salsa

Camarones Frio en Salsa de Cilantro Cold shrimp presented with a lively salsa makes for a simple but crowd-pleasing appetizer.
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Ingredients

Makes 6 as an appetizer

  • 1 pound medium shrimp peeled and deveined (18 to 22)
  • 1 serrano chile stemmed, veins removed, and chopped with seeds
  • 1 small garlic clove thinly sliced
  • 1 green onion chopped
  • ½ cup lightly packed fresh cilantro
  • 1 tablespoon unseasoned rice vinegar
  • ¼ cup olive oil
  • ¼ teaspoon salt or to taste

Instructions

  • In a large saucepan, bring to a boil about 2 quarts of water.
  • Add the shrimp, reduce heat to low, and cook the shrimp until pink and curled, about 3 to 4 minutes.
  • Drain the shrimp under cold running water and put them in a large bowl.
  • In a blender, purée as smooth as possible the serrano, garlic, onion, cilantro, vinegar, and oil.
  • Season with salt.
  • Put about 2 tablespoons sauce in the bowl with the shrimp.
  • Toss well to coat.
  • Arrange the shrimp on a serving platter in even rows.
  • Put the remaining sauce in a small bowl for dipping.
  • Serve the shrimp with cocktail picks and the remaining sauce.
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Course; Appetizer / Fish
Cuisine; Mexican