Wednesday, April 29, 2009

Lemon Caper Marinated Shrimp




By special request. This one is for you Loek!

3lbs. large raw shrimp, peeled and deveined
1 cup fresh lemon juice
2 white onions, sliced
1- 1/2 cups rice wine vinegar
1-cup extra virgin olive oil
1/3 -cup drained capers
2 Tablespoons minced parsley
2 teaspoons kosher salt
1 Tablespoon poppy seeds
2 Tablespoons minced garlic
1 Tablespoon sugar

1. Cook shrimp in boiling water for 2 minutes. Rinse with cold water until chilled. Drain.
2. Combine shrimp, lemon juice and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture.
3. Cover and refrigerate overnight, stirring occasionally.

Serve either on a bed of lettuce as a salad or serve with cocktail picks as an appetizer.


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