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1
Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
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2
In a pot add water, about half ways. Add one teaspoon of salt to the water.
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3
Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
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4
Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
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5
Once they are cool, cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
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6
Add them to a bowl with one teaspoon of salt.
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7
The Veggies.
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8
Peel a medium size cucumber and dice into cubes or thin slices.
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9
Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt.
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10
queeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don't have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
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11
Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
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12
Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
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13
Garnish with avocado slices and serve with tostadas or saltine crackers.
