Deviled Shrimp


  • 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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