Denny's Party Shrimp Marinade

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This fancy yet no-fuss shrimp recipe is a delicious starter for any party.

Frozen and peeled shrimp take the arduous work out of shrimp preparation, and since the shrimp must marinade for 2 to 3 days, the party ends up having a stellar starter course made comfortably in advance of the big party. Come party day, arrange the shrimp on a nice party tray or pile in an earthenware crock and let your friends spearr their own with toothpicks during the cocktail hour..

Marinated Shrimp:

3 tblsp. cider or white wine vinegar
1/4 cup lemon juice
1 1/2 tblsp. Dijon mustard
2 cloves of minced garlic
1 1/2 tsp. salt
1/2 cup olive oil
1 jar (4 ounces) un-drained and DICED pimiento
1 can (4 ounces) slices and DRAINED olives
1 thinly sliced SMALL red onion
1/4 minced fresh dill (according to your taste)
2 pounds of COOKED, DE-VEINED and PEELED Shrimp (21 to 25 count)

To prepare marinade:

Wisk together vinegar, lemon juice, mustard, garlic and salt in a large glass or stainless steel bowl. Slowly whisk in oil. Stir in pimiento, olives, red onion and dill. Add shrimp to marinade and mix thoroughly. Cover bowl and refrigerate 2 to 3 days.Stir mixture 3 to 4 times a day. Move shrimp from marinade to serving platter or bowl. Served chilled shrimp arranged on platter or piled into a serving dish. Spear shrimp with toothpicks or cocktail forks.

--- Denny Black Akron OH November 1999