Ingredients
- ½ tsp Cumin
- 1 tsp salt
- ½ tsp pepper
- 8 tbsp White Wine Vinegar
- 4 tbsp clam juice
- 10 g garlic
- 800g shrimp (raw or cooked)
- 10g Honey
- 10g Cilantro
- 95g red onion
- 14g olive oil
- 150g cherry tomatoes
Directions
- If you buy cooked shrimp you can skip the first two steps.
- Boil a large pot of water, add the shrimp and cook until just opaque, about 3 minutes.
- Remove and transfer to an ice bath to prevent further cooking.
- In a mini food processor, blend red onions, garlic and cilantro.
- In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil, clam juice, cumin, and honey; mix to combine.
- Cut the shrimp into little chunks (or you can leave whole if you prefer)
- Add the shrimp to the large bowl with mixture.
- Refrigerate for at least 2 hours or as long as overnight before you serve.
Macros per 120 grams: 16.8P/2.7C/2.3F (98 calories)
