Prep 20 mins
Cook 4 hrs
A tasty cold appetizer from The Cuisine of California. It says this is great served with Chardonnay. Cooking time is marinating time.
- 1 lb medium raw shrimp or 1 lb raw large shrimp, peeled and deveined with tails still on
- 1 cup water
- 1 cup white wine
- 1 bay leaf
- 1 small red bell pepper, thinly sliced and seeded
- 1 small red onion, sliced thin
- 1⁄2 cup halved ripe black olives
- 1 medium lemon, peeled and sliced thin
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup olive oil
- 1 tablespoon red wine vinegar
- 1 minced garlic clove
- 1 tablespoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1 tablespoon fresh parsley, chopped fine
- 4 -6 leaves red leaf lettuce
- Place wine, water, and bay leaf in a 2 quart saucepan and bring to a boil.
- Add the shrimp, reduce heat and cook 3-5 minutes or until shrimp are just cooked.
- Remove the shrimp with a slotted spoon and place in a bowl.
- Add the red peppers to the wine-water and simmer for 1 minute on medium.
- Remove with a slotted spoon to the bowl of shrimp.
- Add onion, olives, and sliced lemon to the bowl.
- In a separate bowl, mix all the marinade ingredients and pour over the shrimp, tossing gently.
- Refrigerate for 4-6 hours.
- Drain the shrimp mixture, reserving the marinade.
- Place on red leaf lettuce leaves and pour remaining marinade over them.
I can't believe I haven't reviewed this recipe, yet! I've made it several times and it always gets gobbled down and raved about. Tasty and colorful and well worth the work when looking for something to impress the crowd. Thanks, ChipotleChick, you're the best!