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A lovely fresh salad...
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18 jumbo |
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shrimp,
peeled and deveined (leave tips of tail shells
on) |
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1 cup |
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water |
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1 cup |
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dry white
wine |
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1 whole |
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bay leaf |
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1 small |
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red bell
pepper, seeded and thinly sliced |
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1 small |
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red onion,
thinly sliced |
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½ cup |
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pitted black
olives, halved |
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1 medium |
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lemon,
peeled and thinly sliced
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MARINADE: |
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½ cup |
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freshly
squeezed lemon juice |
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½ cup |
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olive oil |
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1 Tbs |
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red wine
vinegar |
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1 clove |
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garlic,
minced |
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1 Tbs |
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dry mustard |
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¼ tsp |
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cayenne
pepper |
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½ tsp |
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salt |
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1/8 tsp |
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coarsely
cracked black pepper |
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1 Tbs |
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finely
chopped fresh parsley |
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1 |
Combine water, wine
and bay leaf in a 2-quart saucepan and bring to a boil.
Add shrimp. Reduce heat and cook for 3 to 5 minutes, or
until shrimp are pink on the outside and just cooked in
the center. Remove with a slotted spoon to a bowl. |
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2 |
Immerse red pepper
in shrimp-cooking liquid and simmer for 1 minute over
medium-heat. Remove with a slotted spoon and drain. Add
to bowl of shrimp. Add onion, olives and sliced lemon. |
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3 |
In a separate bowl,
combine marinade ingredients and pour over shrimp
mixture. |
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4 |
Refrigerate for at
least 4 hours. Remove shrimp from marinade, drain, and
serve on 6 lettuce- lined plates. Also place pieces of
red pepper, onion and olives on the lettuce. Drizzle
additional marinade onto salad. |
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Servings: 6 |
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Cooking Tips |
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*The marinated shrimp may be
kept up to 1 day in refrigerator. |
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**Serve with a crisp Fume
Blanc or a medium-bodied Chardonnay. |
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Recipe Source |
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The Cuisine of California |
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