December 29, 2011

Marinated Shrimp

Marinated Shrimp
Serves around 4 as a heavy appetizer, 7 as a light appetizer

1 pound shrimp, steamed, peeled and deveined
2 lemons, 1 thinly sliced, juice of the other (around 3 tablespoons)
1 can jumbo black olives, sliced in half
1/2 red onion, thinly sliced
1 Tbs fresh chopped parsley
1/4 cup olive oil
1 1/2 Tbs red wine vinegar
1/2 tsp ground mustard
1 bay leaf
Salt & pepper

Place shrimp, sliced lemon & onions, black olives and bay leaf in a gallon sized zip lock bag.  Combine the oil, lemon juice, vinegar, mustard & salt and pepper in a small bowl and lightly whisk together.  Poor the liquid over the shrimp and then sprinkle with parsley.  Refrigerate for at least 8 hours - 24 even better, turning the bag over every several hours.
Serve the shrimp in a bowl and then place that bowl inside another bowl filled with ice (fancy cooler). Don't forget to have appetizer picks and a small dish to dispose of them unless you are providing forks with your appetizers (I am very careful with these because of animals and children - I always use a thicker plastic pick rather than wooden toothpicks).


StephenC said...

I think shrimp could be my desert island food. Or potatoes. Some people look down on black olives - not me. I am very fond of them. If you have a Whole Foods nearby, see if you can find green castelvetrano olives. Exceptional.

Penny said...

Looks wonderful Lara. Happy New Year.

Jennifer said...

Sounds delish!!! Stephen, Why not shrimp and potatoes?

Velva said...

Marinated shrimp is always a hit at parties. Awesome recipe.

Happy New Year! Looking forward your posts in 2012.


StephenC said...

Did you show us all 4 pups? I remember two. Please, please give us a photo.