Marinated Shrimp | The Daily Dish

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Marinated Shrimp

5 Comments | Written on May 15, 2013 at 5:00 am , by

Right now we are in the heart of Spring party season!  There are graduations and wedding showers, potlucks and picnics.  For years, this has been my go-to recipe to bring to gatherings.  It’s easy to prepare and always a hit.  Once you try this “Marinated Shrimp” your friends and family will beg you to make it again and again!

Keep reading for the recipe…

My favorite part of this recipe is that you can prepare it about an hour before a party, and then you’re done!  Grab it from the fridge and your guests can take a bite here and there throughout the event.
Just remember, the shrimp can’t sit in the marinade too long, only up to 4 hours.  After that, the flavors become a bit too overpowering.  In my experience, it gets gobbled up too fast for it ever to be a problem!
I always like to serve this recipe in a large glass bowl.  That way you can see all the beautiful colors!

Marinated Shrimp

1/4 cup canola oil
2 cloves garlic, finely minced or pressed
1 Tablespoon dry mustard
1 Tablespoon salt
1/2 cup lemon juice
1 Tablespoon red wine vinegar
1 bay leaf, crumbled
dash of cayenne pepper
1 lemon, thinly sliced and any seeds removed
1 medium red onion, thinly sliced
1 can (5.75 ounces) colossal pitted black olives,  well drained
1 jar (2 ounces) chopped pimiento
2 Tablespoons chopped flat leaf parsley
2 pounds cooked large shrimp
In a medium glass or plastic bowl, whisk together oil, garlic, dry mustard, salt, lemon juice, vinegar, bay leaf, and cayenne.  Stir in lemon slices, onion slices, olives, pimiento, and parsley; mix well.  Add shrimp to bowl and toss gently to coat shrimp.  Cover bowl with plastic wrap or lid and refrigerate for 1 hour, but no more than 4 hours, or the flavors will become overpowering.  Toss again before serving and transfer to a pretty glass serving bowl.  Serve with frilly toothpicks.  Serves 8-10.

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