Julio Bermejo's Drunken Shrimp

By MelanieAnn

Ingredients

• 2 pounds wild shrimp (36-40 count), peeled, deveined and cut in half
• Juice of 7 limes, to taste
• 1 English cucumber, peeled and julienned
• 2 serrano chiles (or less depending on how hot you like it), sliced
• Kosher salt & pepper
• 1 cucumber, peeled, seeded and julienned
• 1/2 small red onion, thinly sliced
• Blanco tequila to taste

Details

Servings 4
Adapted from ming.com

Preparation

Step 1

1. Marinate shrimp in juice of 5 limes for 10 minutes in the refrigerator.

2. In the meantime, puree half of cucumber, one chile and juice of two limes, to taste, in a blender until smooth. Season with salt and pepper.

3. Drain shrimp and transfer to serving plate. Pour cucumber mixture over shrimp. Scatter remaining julienned cucumber, sliced red onion and remaining chile on top and drizzle with tequila.