3 lbs prepared shrimp
4 large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 serrano chile, seeded and finely chopped ( 2 jalapeno for less heat)
1 red onion, diced
salt and pepper to taste
1/ tsp. Tabasco (in place of 3 tablespoons tomato sauce)

Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will “cook” the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer. Enjoy with tortilla chips or as a topper for grilled fish!

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