Marinated Shrimp With Garlic
by Vicki Brunsvold, Tastemaker in Residence
This is a colorful presentation of shrimp that pairs well with a quinoa or black rice salad.
1 lb. large shrimp (15 - 20 count), peeled and deveined, tails removed
1 tomato, seeded and diced
1 yellow pepper, seeded and diced
1 medium shallot, minced
1 Tbsp minced garlic
1 Tbsp finely chopped fresh basil, extra basil for garnish
1 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Shrimp: Bring 3 quarts of water and 1 Tbsp salt to boil. Add shrimp, lower heat to medium, simmer uncovered for 1 minute. Drain shrimp and cool to room temp.
Marinade: Combine all marinade ingredients in a zip lock bag and add the cooled shrimp. Shake bag to mix well and refrigerate 4-6 hours.
Drain shrimp, season with additional salt and pepper as needed.
Garnish with basil leaves and if desired, serve with a sauce of choice, such as tzatziki.
Time saving tip: Works well with precooked shrimp, continue step 2 with marinade.