Aguachile de Camarón (Shrimp Cooked in Lime and Chile)

Name: Aguachile de Camarón (Shrimp Cooked in Lime and Chile)
Yield: 4 servings
Ingredients: 1 1 English cucumber, peeled; 1 1 pound fresh, head-on jumbo shrimp; 1 1 teaspoon kosher salt, plus more to taste; 1 1 cup freshly squeezed lime juice; 1 1/4 cup extra-virgin olive oil; 1 2 to 3 fresh serrano chiles; 1 sliced

From the kitchen of Carly

Fresh jumbo shrimp cure in bright lime juice and serrano heat, then nestle on crisp cucumber. The result is cooling, sharp, and alive with that particular magic only raw shrimp and citrus can deliver. Pure coastal simplicity.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 English cucumber, peeled
11 pound fresh, head-on jumbo shrimp
11 teaspoon kosher salt, plus more to taste
11 cup freshly squeezed lime juice
11/4 cup extra-virgin olive oil
12 to 3 fresh serrano chiles
1sliced

Instructions

Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.