- 2 pounds medium or large shrimp, unshelled
- ½ cup fresh lime juice
- ½ cup fresh lemon juice
- ½ cup water
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon coarse-ground black pepper
- Lime and lemon wedges, for garnish
- Place the shrimp in a saucepan. Add the lime and lemon juices, water, and salt and bring just to a boil. Pour the mixture into a shallow dish, refrigerate it, and marinate the shrimp in the liquid for 45 to 60 minutes.
- Drain the shrimp and add the oil and pepper to them. The shrimp can be served immediately or refrigerated for several more hours before serving. Arrange the shrimp on a decorative platter, garnished with lime and lemon. Since the shrimp are intended to be peeled at the table, supply plenty of napkins.