We’ve served this lime juice and cilantro–based shrimp recipe at all kinds of gatherings and in all kinds of ways: over chopped romaine lettuce as a first-course salad, in fancy little glass bowls at dinner parties, and my favorite way, heaped in a giant clamshell and accompanied by cocktail picks. Just don’t leave the shrimp in the acidic marinade for more than eight hours, or it will get tough and rubbery.
3 lb. large shrimp, unpeeled
1 large lemon, quartered
2 Tbsp. Old Bay seasoning
2 Tbsp. grated lime zest plus ¾ cup juice (6 limes)
½ cup red wine vinegar
¼ cup sugar
1 ½ Tbsp. Dijon mustard
4 cloves garlic
1 ½ tsp. crushed red pepper
½ tsp. salt
¾ cup vegetable oil
½ cup chopped fresh cilantro
1 red onion, thinly sliced
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1. Bring 3 quarts water to a boil in a large stockpot. Add the shrimp, lemon, and Old Bay. Cook for 3 minutes, or until the shrimp just turn pink and their tails begin to curl. Drain and rinse with cold water. Peel the shrimp and devein, if desired.
2. Combine the lime zest and juice, vinegar, sugar, mustard, garlic, crushed red pepper, and salt in a blender or food processor; blend for 30 seconds. Add the oil in a slow, steady stream, and blend until combined. Blend in the cilantro.
3. Combine the marinade, cooked shrimp, onions, and bell pepper in a large zip-top plastic bag. Seal the bag, and refrigerate for 6 to 8 hours.
4. Remove the shrimp from the marinade, and serve with toothpicks or over greens.