Desert Drowned Shrimp

2 pounds medium or large shrimp, unshelled
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon coarsely ground black pepper
Lime and lemon wedges, for garnish

Place shrimp in a saucepan. Add lime and lemon juices, water and salt and bring just to a boil.

Pour the mixture into a shallow dish, refrigerate and marinate the shrimp in the liquid for 45 to 60 minutes.

Drain the shrimp and add the oil and pepper to them. The shrimp can be served immediately or refrigerated for several more hours before serving.

Arrange the shrimp on a decorative platter, garnished with lime and lemon. Because the shrimp are peeled at the table, supply plenty of napkins.

Makes 4 to 6 servings.

Approximate values per serving (based on 4 servings): 291 calories, 7 g fat, 345 mg cholesterol, 47 g protein, 9 g carbohydrates, 1 g fiber, 871 mg sodium, 23 percent calories from fat