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“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
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs shrimp, cooked and peeled
  • 1 (7 ounce) jar pickled jalapeno peppers, whole
  • 14 cup pickled jalapeno pepper juice
  • 14 cup lime juice
  • 14 cup cilantro, minced
  • 14 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.

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