- Fill a large stockpot halfway with water and bring to a boil over high heat. Prepare an ice bath. Blanch shrimp in boiling water for 3 minutes, then transfer to ice water to stop cooking.
- In a large mixing bowl, combine shrimp the remaining ingredients. Marinate for 4 hours in the refrigerator. Serve in a bowl with broth alongside tortilla chips and julienned iceberg lettuce.