Ingredients

The following ingredients have 5 Servings
  • 1 lb Peeled Raw (or cooked) Shrimp, thawed, tails removed and cut into bite-sized pieces
  • Juice form 1-2 limes
  • 1 English cucumber (divided) Cut half into big chunks, and finely dice the second half. 
  • 1 1/2 lb Tomatillos, husked, rinsed and quartered
  • 1/2  bunch cilantro- leaves and tender stems ( about 1 cup, packed) 
  • 1 jalapeno (or more for spicy)
  • 1/4 cup sliced onion
  • 3 T lime juice plus zest for garnish
  • 1 tsp sugar ( or agave) 
  • 1 1/2 tsp kosher salt
  • 1 T olive oil

Instruction

  • Place the prepped prawns in a shallow bowl and squeeze generously with lime, to “cook” the shrimp, about 20-30 minutes, turning halfway through.
  • Place the finely diced cucumbers into the same bowl. 
  • Place the remaining cucumber, tomatillos, onion, jalapeño and cilantro into a food processor and pulse repeatedly until very finely chopped ( but not smooth). Add to the shrimp bowl, and stir in salt, sugar  and olive oil.  
  • Taste and adjust salt and lime juice.
  • Refrigerate until serving, up to 8 hours. ( It’s fine to refrigerate overnight but it may loose some it’s vibrant color. Shrimp will be good for a couple days however.)  
  • This 4-5 cups, enough for 20 people to have a 1/4 cup serving.
  • Place in a shot glass with a mini fork. 
  • Garnish with lime zest, edible flowers.