Lime Juice Marinated Shrimp
with crispy tortillas and corn salad
Ingredients
- Shrimps
- Lime
- Ground Chipotle
- Lebanese Cucumber(s)
- Cilantro
- Tomato(es)
- Red Onion(s)
- Corn Tortilla(s)
- Corn Kernels
- Feta Cheese
- Mayonnaise
Necessary elements
Baking sheet, bowls, pot, strainer.
1. Preheat the oven to 400°F. Chop the cilantro. Dice the cucumbers and the tomato. Cut the onion in half, chop half and cut the rest into thin strips. Cut the limes in half. Cut the corn tortillas into pieces.
2. Bring a pot of water to a boil. Tail the shrimp, if desired. Once the water is boiling, add the shrimp and cook for 3-4 minutes. Drain. Leave to cool for a few minutes.
3. On a baking sheet, lay out the corn tortillas. Drizzle with olive oil and cook in the oven for 5-7 minutes. Season with salt.
4. Drain and rinse the can of corn. In a bowl, combine the tomatoes, the corn, the chopped onions, half of the cilantro, the mayonnaise and the crumbled feta cheese. Mix well, season with salt and pepper.
5. In a bowl, squeeze the lime juice Add the chipotle powder, to taste (caution! spicy) and mix well. Add the shrimp, cucumbers, red onion strips and the rest of the cilantro. Mix well, season with salt and pepper.
6. Serve the shrimp with the tortilla chips and the corn salad. Bon appetit!