Ingredients:
1 lb Kilo COOKED and peeled
2 large limes
1 bunch fresh cilantro
Directions:
1.Combine shrimp, juice of two limes and chopped cilantro, to taste, and place in air-tight container.
Shake periodically to coat evenly. Refrigerate for four hours or overnight.
2.Garnish with lemon and lime wedges. Serve with salsa and chips.
*Served on a bed of shredded lettuce and garnished this a fresh summer appetizer goes well with chicken fahitas
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