Grilled shrimp ceviche

Heat the grill to about medium-high. Thread the shrimp on skewers and spray the shrimp, not the grates, with oil.

Grill a couple of minutes with a sprinkle of salt, turn and grill a couple more minutes with salt.

Cool, then cut the shrimp into small bits; add diced red onion, serrano chili and fresh thyme leaves.

Crush whole-leaf Mexican oregano between the hands into the mix; add apple cider vinegar and lime juice.

Refrigerate about an hour to marinate.

Variation: finish with chopped jicama, tomato or avocado.

Sprinkle generously with cilantro, add salt and stir.

Serve in a big bowl for a party, or in martini glasses lined with mizuna lettuce as a first course, with chips or saltine crackers.