Deviled Shrimp
Ingredients
| 2 lbs of large shrimp, peeled and deveined | ||
| 1 lemon thinly sliced | ||
| 1 red onion, thinly sliced | ||
| 1/2 cup pitted black olives | ||
| 2 tbs chopped pimento | ||
| 1/2 cup freshly squeezed lemon juice. | ||
| 1/4 cup vegetable oil | ||
| 1 tbs wine vinegar | ||
| 1 clove garlic, crushed | ||
| 1 bay leaf | ||
| 1 tbs dry mustard | ||
| 1 tsp cayenne pepper | ||
| kosher salt and fresh cracked black pepper to taste. |
- Add enough water to a large pan. Bring to a boil
- Add shrimp and cook for 3 minutes, drain immediately.
- Combine the shrimp, lemon slices, onion, olives and pimentos in a large bowl and mix well.
- Mix the lemon juice, oil, vinegar, garlic, bay leaf, mustard, cayenne, salt and pepper in a medium bowl. Mix well.
- Stir the mixture into the shrimp. Gently mix well.
- Chill covered overnight, stirring once or twice.
- To serve, spoon onto small plates or provide cocktail picks for spearing.
- Remove the bay leaf before serving.
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