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Source: Stop and Smell the Rosemary

Peppercorn Marinated Shrimp
These shrimp will delight your taste buds.
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Serves: 15
Prep Time: 25 minutes
Cook Time: 0 minutes
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3/4 cup balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup Worcestershire sauce
3 cloves garlic, minced
juice of one lemon, or lime
2 1/2 cups 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 peppercorns, black and green
lemon slices
chopped fresh basil




Combine vinegar, mustard, Worcesershire, garlic, and lemon juice in a small bowl. Whisk in olive oil. Set aside.
Layer one-third shrimp, 2 bay leaves, 2 tablespoons capers, one-therid red onion, and 2 tablespoons peppercorns in a nonmetallic bowl. Repeat laters until all shrimp are used. Pour marinade over shrimp. Cover and refrigerate 8 to 10 hours. Remove bay leaves. Serve chilled. Garnish with lemon slices and sprinkle with basil.





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