1½ lb. Fresh Raw Shrimp, peeled & deveined (see note)
8 large Fresh Limes (extra for lime wedges)
1 small White Onion
1-2 medium Avocado, diced (see note)
3 medium Roma Tomatoes, seeded & diced
¼ cup Fresh Mexican Oregano (2 tsp. Dried)
1 tsp. Kosher Salt
½ tsp. Black Pepper
Crusty Bread (to serve with dish)
Place shrimp in a non-metallic dish. Squeeze 7 of the limes and pour the juice over the shrimp. Be sure to cover the shrimp completely. Cover with lid or plastic wrap and refrigerate a minimum of 8 hours or overnight. Drain the shrimp in a colander to remove excess juice and pat dry with paper towels. Now place shrimp in a large bowl. Add the sliced onion, diced avocado and diced tomato to the shrimp in the bowl. Before tossing together, add the oregano, salt, pepper and the juice of 1 lime. Toss and serve with crusty bread and lime wedges.
Note: Use the freshest shrimp you can find. Frozen will work but thaw on ice in the refrigerator only. I would use shrimp between 20 and 30 count. That is shrimp per pound.
Note: Slice avocado in half and remove pit. Using your knife, make slices in avocado from cut side not going through the skin. Now slice across these slices to make ½ inch dice. Use a spoon to scoop the avocado out of the skin.
Ideas for Future Efforts_____________________________________________