Recipe by ChefDebs
These delicious shrimp are wonderful to serve as part of a party buffet. Just watch them disappear !
Top Review by Felina
FABULOUS! I just logged on to enter this recipe because I didn't want to lose it. I was so glad to see that ChefDebs already has it up here. I originally found this in the San Francisco a la Carte junior league cookbook copyrighted in 1979. I always add some Dijon mustard, fresh basil and fresh black pepper to the marinade. I have never taken this any place without being asked for the recipe or receiving a call at home shortly after people have had this. I usually make the marinade the day before so that all the flavors are well married. Makes for a real quick "put together" on party day. I just put the shrimp in the cold marinade, in the bag, as soon as they are done. The to serve, I just dump the whole thing into a long bowl with some depth and serve with a fancy little toothpick stand next to the bowl. Bon Appetit!
- 2 lbs medium to large shrimp
- 1 lemon, thinly sliced
- 1 medium red onion, thinly sliced
- 2 tablespoons chopped pimiento
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon dry mustard
- 1 tablespoon salt
- 1⁄2 cup lemon juice
- 1 tablespoon red wine vinegar
- 1 bay leaf, crumbled
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons chopped parsley
Directions See How It's Made
- Shell and devein the shrimp.
- Bring 1 quart salted water to the boil,, add the shrimp, and cook for 3 minutes ONLY.
- Drain at once and rinse in cold water to stop the cooking process.
- In a bowl combine the lemon slices, onion slices and pimiento; toss well.
- In a separate bowl, combine the oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne, and parsley.
- Whisk together and add to the bowl with the lemon slice mixture.
- Arrange the shrimp on a serving dish and pour the marinade over the top.
- Cover and chill for 3 hours ( no longer ) before serving.
- Serve with toothpicks .