Aguachile de Camaron (Shrimp Cooked in Lime and Chile)

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 English cucumber, peeled
1 pound fresh, head-on jumbo shrimp
1 teaspoon kosher salt, plus more to taste
1 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
2 to 3 fresh serrano chiles, sliced

Instructions:

Makes 4 servings

Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.

Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.

In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt. Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.

From epicurious.com