"I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."
Recipe information
Yield
Makes 6 Appetizer Servings
Ingredients
1 cup orange juice
1 cup fresh lemon juice
3/4 cup ketchup
1/3 cup vodka
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 1/2 pounds cooked peeled large shrimp
1 small red onion, thinly sliced (about 1 3/4 cups)
1 cup finely chopped fresh cilantro
Preparation
Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.
