Marinated Shrimps

"For this fine appetizer, or salad, poach the shrimps in a court bouillon, see my recipe for "Shrimps with Cocktail Sauce", and follow those directions explicitly, or cook them another way. Shell them; devein, if nessecary, leaving the tails on, or taking them off, is strictly, a matter of choice, sometimes I do a little bit of both."
 
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photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette
Ready In:
1hr 10mins
Ingredients:
15
Yields:
4-5 cups
Serves:
6
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ingredients

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directions

  • Beat together all marinade ingredients. Add shrimps. Toss to coat. Stir in onions.
  • Slice the lemon fine, and remove the seeds, add.
  • Marinate, at room temperature for three hours, or chilled overnight.
  • Add the olives a little while before serving, or scatter them on top at the last minute along with some chopped parsley leaves. Serve over lettuce if desired. Makes a great dressing. If desired, half of the lemon can be added at serving time.

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