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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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We love these shrimp! DH and his friends were observed standing around the shrimp bowl until the last shrimp was devoured and then fighting over the olives. This recipe is from a California cooking instructor by the name of Fleur Schim. Thanks Fleur! Ingredients:
2 lbs shrimp, peeled and deveined |
1 lemon, sliced into thin rounds |
1 small red onion, sliced into thin rings |
1/2 cup ripe olives, pitted |
1 plum tomato, chopped |
1/4 cup lemon juice |
1/4 cup white wine vinegar |
1/4 cup extra virgin olive oil |
2 garlic cloves, minced |
1 teaspoon dry mustard |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
Directions:
1. In a stock pot, cook shrimp in lightly salted boiling water to cover for 1 to 3 minutes or until shrimp are opaque.
2. Drain and place shrmip in a resealable plastic bag set in a deep bowl.
3. Add lemon slices, onion rings, olives, and tomato; toss to mix well.
4. In a small bowl, whisk together lemon juice, vinegar, olive oil, garlic, mustard, salt, and red pepper.
5. Pour over shrimp mixture; close bag.
6. Turn bag gently to coat contents.
7. Marinate in refrigerator for at least 2 but not more than 6, turning bag once or twice.
8. (Important! Do not leave shrimp longer than 6 hours in the marinade or the shrimp will become rubbery.)
9. Drain and serve in a clear glass bowl to show off the pretty colors.
10. Enjoy.
11. Refrigerate leftovers, (but not in the marinade.).
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