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Shrimp with Lime Dressing and Crunchy Vegetables (Tacos)
servings
Ingredients
    Shrimp
  1. 1 medium Lime halved
  2. 1/2 tsp Black Pepper
  3. 1/4 tsp Allspice, Ground
  4. 3 medium Bay Leaves
  5. 12 oz Shrimp in shells
    6. Completing
  6. 1/2 small Red Onion 1/4 inch dice
  7. 1 medium Tomato cored and cut into 1/4 inch dice
  8. 5 medium Radishes finely chopped (plus another for garnish)
  9. 1 1/2 tbsp Cilantro finely chopped (plus a little more for garnish)
  10. 2 1/2 tbsp Lime Juice fresh squeezed
  11. 5 tbsp Vegetable Oil half olive and half vegetable
  12. 1/2 tsp Salt
  13. 2 medium Romaine Lettuce leaves (or leaf lettuce) for garnish
    14. Serving
  14. 12 small Tortillas, Corn
Steps
  1. 1 THE SHRIMP: Squeeze the two lime halves into a medium-size saucepan, then add the two squeezed rinds, and black pepper, allspice, bay leaves and 1 qt water. Cover and simmer over medium-low heat for 10 minutes.
  2. 2 Raise the heat to high, add the shrimp, re-cover and let the liquid return to a full boil. Immediately remove the pan from the heat, hold the lid slightly askew and strain off all the liquid. Re-cover githtly, set aside for 15 minutes, then rinse the shrimp under cold water to stop cooking.
  3. 3 Peel the shrimp, then devein. If the shrimp are medium or larger, cut them into 1/2 inch bits; place in a bowl.
  4. 4 OTHER PRELIMINARIES: Add the red onion, tomato, radish and cilantro to the shrimp. In a small bowl or a jar with a tight-fitting lid, combine the lime juice, oil and salt.
  5. 5 COMBINING AND SERVING: Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover, and refrigerate or set aside at room temperature.
  6. 6 Line a shallow serving bowl with the lettuce leaves. Taste the shrimp mixture for salt, scoop it into the prepared bowl and serve, garnish with sprigs of cilantro or radish roses.