by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.
2 lb. large shrimp, cooked in the shell and peeled
1 lemon thinly sliced
1 red onion, thinly sliced
1/2 cup olives, pitted and sliced or quartered
2 Tbsp roasted red peppers or pimento
1/2 cup lemon juice
1/4 cup olive oil
1 Tbsp red wine vinegar
1/8 tsp tabasco
1 Tbsp Dijon mustard
1 tsp salt
freshly ground black pepper
1 bay leaf broken in half
- Combine dressing ingredients except bay leaf. Toss with shrimp, lemon, onions, olives and pimento. Poke bay leaf into the mixture so that it will flavor it but can be removed before serving.
- Marinate 3 hours or overnight. Serve with French bread.