Rinse shrimp under cold running water and pat dry. Place in a mixing bowl with lime juice, 1 tablespoon jalapeno, 2 tablespoons red onion and
sprinkling of salt. Toss well to coat. Spoon into plastic bag, press out air and seal tightly. Refrigerate, turning from time to time to distribute lime juice
, until shrimp are opaque, about 1 hour.
When ready to serve, toss shrimp with remaining 1 tablespoon jalepeno and remaining 2 tablespoons red onion, cucumber, avocados and cilantro.
Taste and adjust salt. Serve with Tortillas.
From: Los Angeles Times. Food Section
Posted By: Pepper Fool
Post Date: 7/11/98