Recipe by breezermom
I an lucky and have a shrimp connection....I get my shrimp right off the boat! I am always looking for an even better way to serve shrimp. This is a refreshing recipe for a shrimp appetizer or a summer salad. Marinate for the full 48 hours for the best taste. Great to use at a party, because the shrimp are already peeled....no need to clean up all those shells!
Top Review by Susie D
Wow! This was a hit! I made only a pound of shrimp, but honestly wished I had made more as the tray was emptied quickly. Like others I worried about the long marinating time, but the shrimp wasn't mushy at all even though I peeled the shrimp. The recipe is a keeper and catches the eye on a buffet table. Thank you for sharing the recipe!
- 1774.42 ml water
- 1360.77 g unpeeled large raw shrimp
- 2 small red onions, sliced
- 1 yellow bell pepper
- 236.59 ml vegetable oil
- 236.59 ml red wine vinegar
- 44.37 ml sugar
- 14.79 ml grated lemon rind
- 44.37 ml fresh lemon juice
- 14.79 ml white wine worcestershire sauce
- 14.79 ml hot sauce
- 14.79 ml Dijon mustard
- 2.46 ml salt
- 2 garlic cloves, pressed
- 118.29 ml chopped fresh basil
Directions See How It's Made
- Bring 7 1/2 cups water to a rolling boil. Add the shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Ice the shrimp to cool, then peel and if desired, devein.
- .Layer the shrimp, red onion slices and bell pepper slices in an airtight container.
- Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 48 hours, stirring occasionally.
- Stir in 1/2 cup chopped basil 1 hour before serving.