2poundsMedium or Large Shrimp, cooked, peeled & deveined,
1/3cupfresh squeezed lime juice,
1jalapeno chile, seeded & chopped,
1/4cupchopped fresh cilantro,
1tablespoonDa Vinci Olive Oil,
1/4teaspoon, each:Morton & Bassett Salt and Coarse Ground Black Pepper,
1Combine marinade ingredients in a 1-gallon sealable plastic bag. Add cooked, peeled shrimp; toss to coat. Seal bag and refrigerate 2 to 24 hours; turn bag occasionally.
2Remove shrimp from marinade right before serving. Arrange shrimp on a plate over lettuce leaves or in a bowl. Serve with toothpicks.
No Nutritional Information Available