servings : 6
1 1/2 pound large shrimp, fresh (if using frozen, thaw)
1/2 cup olive oil
1/2 cup My Brother's Helen's Rustic Original Recipe (Hot, Medium, or Mild) or Cucumber Tomato Salsa
1 teaspoon sea salt
Cook shrimp in boiling water for 2-3 minutes til it "pinks" up. Drain. Remove shells and devein, leaving tails on. Whisk together olive oil, juice of 1 lemon, salt and salsa. Place shrimp in large zip top bag or airtight container. Pour olive oil/salsa mixture over shrimp. Add slices of lemon and onion. Toss it to coat all the shrimp. Keep in refrigerator for 24 hours. To serve, layer shrimp in serving dish spacing lemon slices and onion rings throughout. Garnish with freshly chopped cilantro. Serve with dipping sauce.
Dipping sauce: 1/2 cup mayonnaise blended with 1/3 cup salsa and salt.