Escabeche, a quick pickling of already-cooked food, is a common way of preparing fish and vegetables in Mexico. In this healthy shellfish recipe, the shrimp are grilled first, then infused with flavor from a chile, herb and vinegar marinade. Serve with tortilla shells for tacos, on top of a salad or with toothpicks for an easy appetizer.
Make Ahead Tip: Cover and refrigerate the marinade (Step 1) for up to 2 days; marinate grilled shrimp (Step 5) for up to 1 hour.
Equipment: Eight 12-inch skewers
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
4 shrimp & 2 Tbsp. sauce
184 calories; protein 22.6g; carbohydrates 2g; dietary fiber 0.4g; sugars 0.7g; fat 9.4g; saturated fat 1.4g; cholesterol 178.7mg; vitamin a iu 51.6IU; vitamin c 2.2mg; folate 3.6mcg; calcium 79.8mg; iron 0.7mg; magnesium 42.1mg; potassium 337.7mg; sodium 274mg.