1 lb shrimp – small, raw – peeled and deveined
1/2 cup lemon juice – fresh
1/2 cup white vinegar
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1 green cayenne pepper – finely chopped
2 lge tomatoes – peeled and chopped in 1/2″ pieces
1/4 cup olive oil
1 medium onion – chopped into 1/2″ pieces
10 cilantro – sprigs – fresh, chopped (or parsley)
In a medium-sized bowl, stir together the lemon juice, vinegar, salt and hot sauce. Add the shrimp and let them marinate, covered in the refrigerator for 4 hours. Add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour. Serve as a cocktail or on a bed of lettuce.
Yield: 20 appetizer servings or 6 to 8 salad servings.