Lemon Shrimp

Name: Lemon Shrimp
Ingredients: Zest of 1 lemon; 1/2 cup lemon juice, from approximately 2 large lemons; 2 cloves garlic, crushed; 1 tablespoon wine or sherry vinegar; 2 tablespoons olive oil; 12 black olives, kalamata or oil-cured, pitted, and halved; 6 anchovy fillets, coarsely chopped; 1 small red onion, thinly sliced; 1 bay leaf, crumbled; Pinch of piment d'Espelette or cayenne powder; 1 to 1 1/2 pounds large shrimp; 2 to 3 teaspoons salt; 1 ripe avocado, pitted, peeled, and sliced (optional)

13 ingredients

9 steps

Ingredients

Zest of 1 lemon
1/2 cup lemon juice, from approximately 2 large lemons
2 cloves garlic, crushed
1 tablespoon wine or sherry vinegar
2 tablespoons olive oil
12 black olives, kalamata or oil-cured, pitted, and halved
6 anchovy fillets, coarsely chopped
1 small red onion, thinly sliced
1 bay leaf, crumbled
Pinch of piment d'Espelette or cayenne powder
1 to 1 1/2 pounds large shrimp
2 to 3 teaspoons salt
1 ripe avocado, pitted, peeled, and sliced (optional)

Directions

1

Prepare marinade in a large bowl by combining lemon zest, lemon juice, garlic, vinegar, oil, olives, anchovies, red onion, bay leaf, and piment d'Espelette.
2

Peel and clean shrimp, leaving tails on.
3

Partially fill a pot with water, add salt, and bring to a boil.
4

Add shrimp and boil for 1 1/2 to 2 minutes, or until shrimp pinks and the flesh looks opaque.
5

Remove immediately.
6

Drain and place hot shrimp into marinade.
7

If additional liquid is needed to cover most of the shrimp, add a few tablespoons of the shrimp poaching water to the marinade.
8

Cover and refrigerate for at least 2 to 3 hours, turning the shrimp once.
9

Serve with avocado slices (if desired), on a salad, or by themselves as a shrimp cocktail.