Peppercorn Marinated Shrimp
¾ cup Balsamic Vinegar
3 tablespoons Dijon Mustard
¼ cup Worcestershire sauce
3 cloves garlic, minced
juice of 1 lemon
2 ½ cups virgin olive oil
6 bay leaves
6 tablespoons capers
1 large red onion, minced
6 tablespoons black and green peppercorns
5 pounds fresh medium shrimp, boiled, peeled, and
deveined (note: frozen shrimp already peeled and deveined can be used - 50/70 ct or larger)
chopped fresh basil
Combine vinegar, mustard, Worcertershire, garlic, and lemon juice in a small bowl.
Whisk in olive oil, Set aside.
Layer 1/3 shrimp, 2 bay leaves, 2 tablespoons capers, 1/3 red onion and 2 tablespoons peppercorns in a non-metallic bowl.
Repeat layers until all shrimp are used. Pour marinade over shrimp. Cover and refrigerate 8-10 hours.
Remove bay leaves. Serve chilled. Garnish with lemon slices and sprinkle with basil.
Pairs Well With
This is a beautiful appetizer that is made a day ahead of the party!