2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste1 cup diced white onion 2 tablespoons fresh juice from 1 orangeMexican-style hot sauce, such as Tapatío, for servingIn a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes.Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño.
In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces.
I made it for Father's Day - SO easy and *SO* good!
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