Jalapeno Pickled Shrimp

Submitted by CheCheCherie

"Quick and easy from an old issue of Real Simple magazine. I like to make a batch of this and keep it on hand for salads, tacos, whatever! Do not leave the shrimp in the juice/marinade for more than a day as they will become very tough. Make sure to pour off the juice if not eaten within 24 hours!"

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 8

ingredients

• 1 1⁄2 lbs shrimp, cooked and peeled
• 1 (7 ounce) jar pickled jalapeno peppers, whole
• 1⁄4 cup pickled jalapeno pepper juice
• 1⁄4 cup lime juice
• 1⁄4 cup cilantro, minced
• 1⁄4 teaspoon salt

directions

1. Cut the jalapenos in half lengthwise.
2. Place in a large bowl with the shrimp.
3. Toss with the remaining ingredients.
4. Cover and refrigerate up to a day ahead.
5. Pour off juices after 24 hours.