Marinated Shrimp With Lemon and Olives

"Italian "Ceviche." Can also be made with squid and/or scallops. Times do not include marination."
photo by a user photo by a user
Ready In:
1 platter




  • Bring a large pot of water to a boil. Cook shrimp for 2 minutes.
  • Drain well; peel and devein.
  • Place shrimp in a large bowl with remaining ingredients.
  • Cover bowl and chill 1 hour or up to overnight.
  • Place in serving dish; garnish with lemon slices.

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  1. Made this at my dad's, and he LOVED IT!! I ate it as a sidedish, and really wished I had bread or crackers, because it would be a great topping. Dad ate it on top of spaghetti with sauce and then plain spahetti said it tasted like one of those italian salads you can buy in a deli. The hot flakes are good at first, but the heat does seem to "spread" over time so I will skip them next time.The kalamata olives really do make the difference in this- I wouldn't use any other kind. Made for ZWT7.
  2. Made this as part of my dinner. I diced the shrimp up because I ended up using thin crostini, I toasted with olive oil and garlic. Made is like a spread almost. One note, with the shrimp, I wouldn't let it set all night. I did 3 hours which was plenty with the lemon juice. But very tasty, simple, good flavor. They were out of whole wheat Pitas and just didn't have time, some used a baguette which was perfect. Cut thin and toasted, shrimp was full of flavor and very tasty. Saving!


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