Ceviche Shrimp

Toss shrimp, 1 tsp kosher salt, and baking soda to coat. Refrigerate for 15 min.

In medium bowl, mix 1 tbsp lime juice, mayo, oil, ketchup, and onion. Add hot sauce, parsley / cilantro, salt and pepper to taste.

Put shrimp in medium pot and cover with 3 cups cold water. Add 1 tbsp salt and 1 tbsp lime juice. Put on medium heat until water is barely steaming, and 170. Maintain temp. Cook until pink and firm to the touch (~7 min). Drain, rinse under cold water, spin dry.

Toss shrimp with sauce and serve immediately.