Spicy Lemon Shrimp Appetizer

A tasty cold appetizer from The Cuisine of California. It says this is great served with Chardonnay. Cooking time is marinating time.

• Ready In: 4 hrs 20 mins
• Serves: 5

Ingredients

• 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

• Marinade

• 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

Directions

1. Place wine, water, and bay leaf in a 2 quart saucepan and bring to a boil.
2. Add the shrimp, reduce heat and cook 3-5 minutes or until shrimp are just cooked.
3. Remove the shrimp with a slotted spoon and place in a bowl.
4. Add the red peppers to the wine-water and simmer for 1 minute on medium.
5. Remove with a slotted spoon to the bowl of shrimp.
6. Add onion, olives, and sliced lemon to the bowl.
7. In a separate bowl, mix all the marinade ingredients and pour over the shrimp, tossing gently.
8. Refrigerate for 4-6 hours.
9. Drain the shrimp mixture, reserving the marinade.
10. Place on red leaf lettuce leaves and pour remaining marinade over them.