Ingredients:
2 lbs shrimp, peeled and deveined
1 lemons, sliced into thin rounds
1 small red onions, sliced into thin rings
1/2 cup ripe olives, pitted
1 plum tomatoes, chopped
1/4 cup lemon juice
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Directions:
In a stock pot, cook shrimp in lightly salted boiling water to cover for 1 to 3 minutes or until shrimp are opaque.
Drain and place shrmip in a resealable plastic bag set in a deep bowl.
Add lemon slices, onion rings, olives, and tomato; toss to mix well.
In a small bowl, whisk together lemon juice, vinegar, olive oil, garlic, mustard, salt, and red pepper.
Pour over shrimp mixture; close bag.
Turn bag gently to coat contents.
Marinate in refrigerator for at least 2 but not more than 6, turning bag once or twice.
(Important! Do not leave shrimp longer than 6 hours in the marinade or the shrimp will become rubbery.)
Drain and serve in a clear glass bowl to show off the pretty colors.
Enjoy.
Refrigerate leftovers, (but not in the marinade.).
Servings: 10
Time preparation: 20 min.
Time total: 140 min.