24 large Gulf shrimp
3 fresh jalapeños, finely chopped
1⁄4 cup finely chopped pickled jalapeños
1⁄4 cup juice from pickled jalapeños
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh epazote
3 tablespoons fresh lime juice
2 tablespoons unrefined corn oil (or olive oil)
Salt to taste
Note: This recipe requires a smoker. Peel, clean, and devein shrimp, leaving tails on. In a medium bowl, combine shrimp with next 8 ingredients. Marinate for at least 2 hours, turning occasionally.
Light 4 to 5 mounded pieces of charcoal and let them burn until covered with gray ash. Spread out in a single layer and over them lay green or water-soaked wood chips or pieces of wood (such as hickory, pecan, apple, or cherry). You may also use fresh herbs or soaked dried herbs. This process lowers the heat of the coals. Drain shrimp and cold-smoke for 15 minutes. They should still be raw when removed.
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Salt half the shrimp and cook for about 6 minutes or until opaque. Remove to a warm platter. Cook remaining shrimp in same manner.
(From Dean Fearing’s Southwest Cuisine, Grove Weidenfeld.)