Jane’s Marinated Shrimp
3 pounds medium shrimp, cooked, shelled and deveined and cooled
3 medium white or yellow onions, thinly sliced
2 lemons, thinly sliced
1 cup chopped fresh parsley
Salt and pepper
Olive oil
½ teaspoon Tabasco sauce
3 bay leaves
In a glass dish, layer shrimp, onions, lemon and parsley. Season with salt and pepper and sprinkle with Tabasco sauce. Pour enough olive oil over shrimp mixture to cover. Tuck bay leaves under top layer. Cover with plastic wrap and refrigerate 6 to 8 hours, or overnight. Serve with toothpicks.
Just a thought:
Leave the tails on for easy pick up. Also, these would be a great addition to a Bloody Mary.
No comments:
Post a Comment