Sherry's Succulent Shrimp "Ceviche"

Imagine me using giant air quotes to call this dish "ceviche" because you don't actually have to use raw shrimp.

• 3 limes
• 1/2 lb shrimp
• 3 tomatoes
• green pepper
• diced white onion
• bunch of cilantro
• salt pepper
• oregano
• jalapeno
• 1 tb white wine vinegar

This citrusy, cilantro-riddled tapa is a great way to kick-start a Spanish or South-American meal, which is exactly how I first encountered it, skinny marg in-hand.  The key is to totally overdo it with the cilantro.  You'll think, "that's probably enough" and then my advice to you is: double it.  Chop up the whole bunch and go nuts, you won't regret it.