Tim Fraser
Serve in a hollowed out red pepper, lemon or lime.
Ingredients
16 large cooked peeled shrimp
Juice of 1 lemon and 2 limes
4 tbsp. cider vinegar
1/2 cup chopped red onion
1 cup chopped yellow and green peppers
1 tbsp. Tabasco sauce
1 tbsp. Worcestershire sauce
1 tsp. mustard powder
Method
Mix all the liquids in a bowl with the mustard powder. Add chopped vegetables and shrimp. Mix to combine and refrigerate.