Ingredients
2 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 small onion, quartered
3 tablespoons red-wine vinegar
10 whole black peppercorns
1 pound medium shrimp (about 36)
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon minced garlic
3 tablespoons fresh lemon juice
2 teaspoons olive oil
1/3 cup finely chopped flat-leaf parsley
1/3 cup tomato juice
1/3 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon freshly ground pepper
Preparation
In a large saucepan, combine 2 quarts water, carrots, celery, onion, vinegar, and peppercorns; bring to a boil. Reduce heat; simmer for 20 minutes. Return to a boil and add shrimp. Cook them through, about 3 minutes. Drain shrimp. Remove shells, leaving tail section intact; devein.
Whisk together remaining ingredients, except greens. Add shrimp; toss to coat. Refrigerate for at least 1 hour or overnight. Let stand at room temperature 30 minutes before serving. Serve shrimp on the greens with marinade for dipping.
