Created by acerast on December 29, 2016
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.).