Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Shrimp in Aguachile

Camarones en Aguachile

Serves 6 

Recipe from Season 7 of Mexico - One Plate at a Time

Ingredients

1 1/4 cups fresh lime juice
1 to 2 fresh serrano chiles, stemmed
Salt
1 pound large fresh shrimp, peeled and deveined
About 1 cup (loosely packed) cilantro leaves, for garnish

Directions

1.    Prepare the marinade.   In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt.  Blend until smooth.  Taste (it’ll be spicy).
 
2.    Finish the dish.   Cut each shrimp in half lengthwise, creating two crescents. Divide the shrimp between 6 dinner plates, laying them out in a single layer. Sprinkle lightly with salt.  (You may cover each plate with plastic wrap and refrigerate it for a couple of hours or so before serving.)  Douse each serving with about 3 tablespoons of the spicy lime mixture.  The shrimp should be about half submerged. Sprinkle each plate liberally with cilantro leaves and serve right away.

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