Ceviche is “cooking” seafood with the acidity in lemon (or lime) juice.  The resulting flavor is similar to pickling.  Of course the shrimp can always be lightly boiled, if preferred, and then the recipe followed.

2 pounds shrimp, de-headed & shelled
3 onions, sliced thinly
1 cup white wine vinegar
½ cup olive oil
6 tablespoons lemon juice
2 tablespoons salt
2 tablespoons sugar
1 tablespoon celery seed
pepper
½ cup corn kernels
2 tablespoons pimentos
2 heads lettuce

Spread the shrimp in a 9”x13” pan.
Cover with the sliced onions.
Mix all but the last three remaining ingredients.
Pour over the shrimp.
The vinegar, salt and lemon juice cooks the shrimp.  
Cover and chill 24 hours for small shrimp, 36 hours for larger ones.
Remove onions. 
Place ½ cup of onions in a blender. 
Reserve the remaining for topping the salad.
Add 1 cup of the shrimp’s marinade to the blender and process.
Remove to a mixing bowl and add the corn and pimentos.
Share 2 heads Romaine Lettuce between 6 plates.
Top with shrimp and corn-pimento dressing.

Serves 6

This ranch mix and oil coating allows grilling perfection.  Cook the potatoes skewers first and longer and then your shrimp and tomatoes. This is a complete and tasty meal for those who love to grill.

16 ounces shelled, de-headed shrimp
3 tablespoons olive oil
1 1 ounce package ranch dressing mix
12 ounces red potatoes, cut into small chunks
24 grape tomatoes
2 large red onions cut into chunks
20 bamboo skewers


In a large bowl mix the dressing mix and oil.
Toss the potatoes, tomatoes and shrimp well. 
Do not toss the onion chunks (they will all fall apart).
Prepare 8 potato skewers alternating potatoes and onions.
Prepare 12 shrimp skewers dividing the shrimp and tomatoes.
Heat the grill to medium-low.
Cook the potato skewers on tin-foil, turning, until potatoes are cooked.
Lower the heat to low and cook the shrimp skewers about 10 minutes, turning, until the shrimp are cooked.

Serves 4