- Fill a large stockpot halfway with water and bring to a boil over high heat. Blanch shrimp in boiling water for 3 minutes then pour into ice water to stop them from cooking.
- In a large mixing bowl, add the shrimp and the remaining ingredients. Marinate for 4 hours in the refrigerator and serve. Serve in a bowl with the broth and tortilla crisps and/or julienned iceberg lettuce.