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Appetizers, Salads | |
| 1 large red onion 1 medium-size red bell pepper 1 medium-size yellow bell pepper 2 pounds peeled and deveined, large cooked shrimp with tails 1 cup ketchup 1/2 cup chopped fresh cilantro 1/2 cup fresh lime juice 3 tablespoons orange zest 1/2 cup fresh orange juice 2 to 3 canned chipotle peppers in adobo sauce, chopped | |
| Step 1 Cut onion and bell peppers into thin strips; layer with shrimp in a large zip-top plastic freezer bag. Step 2 Whisk together ketchup and next 5 ingredients; pour over shrimp mixture. Seal and chill 12 to 24 hours, turning bag occasionally. Serve using a slotted spoon. | |
Unrated | |
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