Shrimp Ceviche

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

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