1-1/2
teaspoons lime zest
1/2 cup lime juice
1/3 cup olive oil
3 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded, finely chopped (see note)
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 tablespoon salt
1 pound shrimp, peeled, deveined
1 cup crab meat, drained, picked over
2 heads endive
2 cups assorted fruit 10 servings pieces (such as
papaya chunks, kiwifruit, orange or lime sections)
In
a medium mixing bowl, stir together the lime zest,
lime juice, oil, cilantro, jalapeno, black pepper
and garlic.
In
a large saucepot, bring 1 quart of water and the salt
to a boil. Add the shrimp and lower the heat to a
simmer. Cook for 3 to 5 minutes, until the shrimp
begin to turn opaque. Drain and place in a bowl of
ice water until the shrimp are cooled. |
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