Ingredients
- 2 pounds raw shrimp (peeled and deveined)
- 1 lemon, whole (sliced into thin rounds)
- 1 small red onion, sliced into thin rings
- 1/2 cup olives, pitted (ripe)
- 1 plum tomato, chopped
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 1/4 cup olive oil (extra virgin)
- 2 garlic cloves, minced
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
How to Make
-
Step 1: In a stock pot, cook shrimp in lightly salted boiling water to cover for 1 to 3 minutes or until shrimp are opaque.
-
Step 2: Drain and place shrmip in a resealable plastic bag set in a deep bowl.
-
Step 3: Add lemon slices, onion rings, olives, and tomato; toss to mix well.
-
Step 4: In a small bowl, whisk together lemon juice, vinegar, olive oil, garlic, mustard, salt, and red pepper.
-
Step 5: Pour over shrimp mixture and close the bag. Turn bag gently to coat contents.
-
Step 6: Marinate in refrigerator for at least 2 but not more than 6, turning bag once or twice.
-
Step 7: (Important! Do not leave shrimp longer than 6 hours in the marinade or the shrimp will become rubbery as the acids in the marinade continue to "cook" the shrimp.)
-
Step 8: Drain and serve in a clear glass bowl to show off the pretty colors.
-
Step 9: Enjoy!
-
Step 10: Refrigerate leftovers, (but not in the marinade.).
Tips & Variations
- The cooking time given is marinating time. Marinating over 6 hours will "over cook" these.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.