Gulf Shrimp Shine in Erik Niel’s Bright and Spicy Aguachile – Garden & Gun

Ingredients

• 1 lb. large Gulf brown shrimp, peeled, deveined, and sliced in half lengthwise
• 3 limes, juiced
• 1 cup sauce (ingredients below)
• ½ small cucumber, thinly sliced
• ¼ small Vidalia onion, shaved, then rinsed in cold water and drained
• Maldon salt, to taste
• 1 tsp. fresh cilantro, finely chopped
• 1 tsp. fresh mint, finely chopped
• 1 tsp. fresh oregano, finely chopped
• 2 tsp. fresh Italian parsley, finely chopped
• ¼ cup lime juice
• 2 tbsp. white vinegar
• 1 tbsp. rice wine vinegar
• ½ tsp. agave syrup
• 1 small jalapeño, seeds removed
• ½ tsp. salt (or more to taste)