12 raw white pacific butterfly shrimp
2 serrano peppers, halved
1 red onion; ½ coarsely chopped, ½ sliced thin
½ cup fresh lime juice
2 tablespoons of Cholula sauce
2 cucumbers, julienne
Salt and pepper
Peel, devein and butterfly the shrimp.
Put the chopped red onion, serranos (seeds removed, if desired), lime juice and hot sauce in the blender and process until pureed.
Arrange the cucumbers on a serving plate; layer the shrimp on top of the cucumbers. Pour purée over all. Sprinkle with sliced onion and salt and pepper to taste. Let marinate 10 minutes at room temperature.
Serve immediately with saltine crackers or chips.
Serves four (appetizer portions).
Chef Juan-Luis Gonzales, Mago Grill and Cantina, Arlington Heights and Bolingbrook