Ingredients:
2 pounds raw small shrimp, peeled and deveined
2 1/4 cups fresh lime juice, divided
1 cup sliced green olives
2 small tomatoes, seeded and chopped
1/2 red onion, thinly sliced
1/4 cup chopped cilantro
3 to 4 tablespoons MAGGI Seasoning Sauce
3 tablespoons olive oil
2 tablespoons chopped pickled jalapeños
Chopped avocado (optional)
Directions:
PLACE shrimp in large saucepan. Cover shrimp with water. Bring to a boil; reduce heat to low. Cook for 3 minutes or until shrimp turn pink. Place shrimp in ice water to chill.
DRAIN shrimp and cut into 1/4-inch pieces. Place shrimp and 2 cups lime juice in medium glass bowl; mix well. Cover; refrigerate for 24 hours. Drain shrimp; place in large serving bowl. Add remaining 1/4 cup lime juice, olives, tomatoes, onion, cilantro, seasoning sauce, oil and jalapeños; mix well. Refrigerate for 2 hours. Serve with chopped avocado, if desired.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
10 minutes
Cooling Time: 1560 minutes
Servings: 6
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