1/2 pound 26-30 raw shrimp, peeled and deveined
1 tablespoon Tabasco sauce
2 tablespoons red onion, fine chopped
1 tablespoon cilantro, chopped
½ teaspoon sea salt
½ teaspoon cracked black pepper
juice of ½ lime
1 tablespoon vegetable oil
Combine all of the above ingredients in a bowl, cover and chill in your refrigerator for at least half an hour, or up to 24 hours.
In a heavy sauté pan over medium-high heat, add the vegetable oil and cook the shrimp mixture for 3 minutes. Chill again.
1 pound cooked pasta, either shells or rigatoni
¼ cup celery, chopped fine
¼ cup red pepper, diced
¼ cup radishes, chopped
1 tablespoon chili oil
2 tablespoons extra virgin olive oil
juice of 1 ½ limes
2 tablespoons cilantro, chopped
2 tablespoons black olives, chopped
¼ cup carrots, shredded
1 tablespoon blackening spice
Thoroughly combine all of the pasta ingredients. Add the chilled shrimp mixture and place back in the refrigerator for 15 – 20 minutes before serving.