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1
If using pre-cooked shrimp, skip to step 6. (You will not need the salt).
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2
In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling.
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3
Add the shrimp, bring to a boil, reduce heat.
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4
Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.
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5
Drain shrimp, rinse under cold running water, drain again.
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6
To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep.
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7
Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.).
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8
Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl.
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9
When bowl is full, press down with plate one more time.
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10
For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper.
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11
Cover and shake well.
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12
Pour marinade over shrimp in bowl.
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13
Cover and chill overnight in the refrigerator, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
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14
Before serving, hold the plate off-center and invert bowl slightly to drain off marinade.
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15
Repeat inverting and draining until all marinade is drained.
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16
Discard marinade.
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17
Place serving platter over bowl; carefully invert bowl to unmold.
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18
If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp.
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19
MAKE-AHEAD TIP: Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.
