SHRIMP CEVICHE

1/2 cup fresh lemon juice
1/2 cup white vinegar
2 teaspoon Louisiana hot sauce
1 teaspoon salt
1 lb small, raw shrimp, peeled and deveined
2 large tomatoes, peeled and chopped in 1/2-inch pieces
1 medium onion, chopped into 1/2-inch pieces
1 green cayenne pepper, finely chopped
1/4 cup olive oil
10 fresh cilantro sprigs, chopped (or parsley)

In a medium-sized bowl, stir together the lemon juice, vinegar, hot sauce, and salt.

Add the shrimp and let them marinate, covered in the refrigerator for 4 hours.

Add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour.

Serve as a cocktail or on a bed of lettuce.

Yield: 20 appetizer servings or 6 to 8 salad servings