This simple but unusual preparation comes from the desert country of Arizona, where farmers actually raise shrimp commercially today.
Yield: Serves 4 to 6
2 pounds medium or large shrimp, unshelled
½ cup fresh lime juice
½ cup fresh lemon juice
½ cup water
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon coarse-ground black pepper
Lime and lemon wedges, for garnish
Place the shrimp in a saucepan. Add the lime and lemon juices, water, and salt and bring just to a boil. Pour the mixture into a shallow dish, refrigerate it, and marinate the shrimp in the liquid for 45 to 60 minutes.
Drain the shrimp and add the oil and pepper to them. The shrimp can be served immediately or refrigerated for several more hours before serving. Arrange the shrimp on a decorative platter, garnished with lime and lemon. Since the shrimp are intended to be peeled at the table, supply plenty of napkins.
An old folk saying, or dicho, teaches the importance of staying alert and prepared. It goes, “Camarón que se duerme se lo neva la corriente,” or “The shrimp that sleeps is carried away by the stream.”