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.




15 min


3 min


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