Jalapeno Pickled Shrimp
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!
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INGREDIENTS
Nutrition- 1 1⁄2
- 1(7 ounce) jar pickled jalapeno peppers, whole
- 1⁄4cup pickled jalapeno pepper juice
- 1⁄4cup lime juice
- 1⁄4
- 1⁄4teaspoon salt
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DIRECTIONS
- Cut the jalapenos in half lengthwise.
- Place in a large bowl with the shrimp.
- Toss with the remaining ingredients.
- Cover and refrigerate up to a day ahead.
- Pour off juices after 24 hours.
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