Shrimp in agua chile

Peel the shrimp, make a small slit down the back, cut out any dark vein, and butterfly deeply all the way open.

Pulse a roughly cut serrano chili with a little salt in a mini food processor (or a blender) to a fine chop.

Add the lime juice and run long enough to dissolve the salt.

Lay out five butterflied shrimp on a plate; taste the marinade for salt and lime.

Pour the marinade over the shrimp and scatter cilantro leaves over.