South of the Border Shrimp

Another "California Sizzles" recipe. Have not tried it yet, but I like the idea of boiling the shrimp first and then covering it with a spicy, lemony marinade. It is served chilled after marinating in the refrigerator for at least 6 hours (not included in prep time). An easy and delicious appetizer.

• Ready In: 33 mins
• Serves: 6-8

Ingredients

• 2  lbs  large raw shrimp, peeled, deveined with tails left intact
• 3⁄4 cup olive oil
• 1⁄2 cup fresh cilantro, finely chopped
• 1⁄4 cup white wine vinegar
• 2 -3  tablespoons fresh lemon juice
• 2  jalapeno peppers, seeded and minced
• 2  large garlic cloves, minced
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon red pepper flakes
•  salt and pepper
•  lemon slice
•  red onion, slices

Directions

1. Bring a large pot of water to boil (salted if preferred). Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain and place shrimp in a large bowl.
2. In a medium-sized bowl, whisk together the next 9 ingredients. Pour some of the marinade over shrimp, gently tossing to coat.
3. In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.