Marinated Lemon Shrimp and Artichokes |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 pound unpeeled, large raw shrimp (31/40 count) |
1 (14-oz.) can whole artichoke hearts, drained |
3/4 cup white vinegar |
1/2 cup fresh lemon juice |
1/2 cup olive oil |
1/4 cup honey |
1 teaspoon hot sauce |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 small red onion, cut in half and sliced |
1 lemon, sliced |
garnish: chopped fresh basil |
Directions:
1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired. Cut artichoke hearts in half.
2. Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally. Drain mixture, discarding marinade. Place in serving bowls. Garnish, if desired.
3. Marinated Lemon Shrimp With Olives: Prepare recipe as directed, substituting 1 (5 3/4-oz.) jar pimiento-stuffed Spanish olives, drained, for 1 (14-oz.) can artichoke hearts. Omit garnish.
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