Peppercorn Marinated Shrimp
3/4 cup balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup Worcestershire sauce
3 cloves of garlic, minced
Juice of 1 lemon or lime
2 1/2 cups of virgin olive oil
5 pounds fresh medium shrimp, boiled, peeled and deveined 6 bay leaves
6 tablespoons capers
1 large red onion, minced
6 tablespoons black and green peppercorns
Chopped fresh basil
Combine vinegar, mustard, Worcestershire, garlic, and lemon juice in a small bowl.
in olive oil. Set aside.
Layer one-third shrimp, 2 bay leaves, 2 tbsp capers, one-third red onion and 2 tbsp peppercorns in a nonmetallic bowl.
Repeat layers until all shrimp are used.
Pour marinade over shrimp.
Cover and refrigerate 8 to 10 hours.
Remove bay leaves.
Garnish with lemon slices and sprinkle with basil.