Cold Devilled Shrimp

by Laura Donnelly — May 29, 2007

Our second hors d'oeuvre of the week is Devilled Shrimp, and it's the best recipe for this dish that I have ever tried. Serve little plates and forks with this because everyone will want to eat the olives and onions mixed in.

Serves 8

2 pounds large shrimp, cleaned, tails on
2 lemons, very thinly sliced, seeds removed
1 red onion, thinly sliced
1/2 cup pitted Kalamata olives
1/4 cup finely diced sweet red pepper
1/2 cup fresh lemon juice
1/4 cup vegetable oil
1 Tablespoon wine vinegar
1 clove garlic, minced
1/2 bay leaf, broken up
1 Tablespoon dry mustard
1/4 teaspoon cayenne
1 teaspoon salt

1. Bring 1 quart water to boil. Add cleaned shrimp and boil for 3 minutes. Drain, and put into large decorative bowl. Add lemon slices, onion, black olives, and red pepper. Toss.

2. In smaller bowl combine lemon juice and rest of ingredients for dressing. Stir into shrimp mixture. Cover dish and let marinate at least two hours before serving, stirring once or twice.