Makes 4 servings
It may remind you a bit of cerviche, but this easy, make-ahead shrimp salad is cooked and seasoned with mustard and capers.
1 medium sweet onion, thinly sliced into rings
1/2 cup fresh lime juice, lime rind as garnish
2 tablespoons capers
2 tablespoons Dijon mustard
1/2 teaspoon hot sauce1 cup water
1/2 cup white wine vinegar
3 whole cloves
1 bay leaf
1 pound small shrimp, peeled and deveined
Combine onion, lime juice, capers, mustard, and hot sauce in a wide but shallow serving bowl.
Bring the water, vinegar, cloves and bay leaf to a boil in a large saucepan then add the shrimp.
Cook for one minute, stirring constantly, then drain. Discard the cloves and bay leaf.
Add the shrimp to the onion mixture. Stir to combine, then cover and refrigerate until ready to serve.
Garnish with a twist of lime rind. Serve with water crackers or on Melba toast.
Nutrition Information per Serving:Calories 105, Total Fat 1g, Cholesterol 175mg, Sodium 380mg, Protein 19g, Carbohydrates 19g, Fiber 0g