3/4 pound small cooked shrimp, peeled, de-veined, de-tailed
Juice of 1 lime
2 teaspoons Tabasco sauce
14 large cooked shrimp, peeled de-veined
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Mix all ingredients in a large non-metal bowl. Cover and refrigerate in a Sub-Zero refrigerator for a few hours, or overnight. Garnish each serving with one large shrimp, one lime slice and cilantro leaves.