BUFFET SHRIMP

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Jackie has served this dish to movie stars and party-goers of all types. She recommends standing back because its assured a stampede to the buffet table. Your guests will be delighted with this shrimp dish.

BUFFET SHRIMP

Courtesy of Chef Jackie Olden © 2011

2 pounds medium to large raw shrimp
1 lemon, thinly sliced
1 medium red onion, thinly sliced
1 cup pitted black olives, well drained
2 tablespoons chopped pimiento
1/4 cup vegetable oil
2 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon salt
1/2 cup lemon juice
1 tablespoon red wine vinegar
1 bay leaf, crumbled
Dash of cayenne
Chopped parsley

Shell and devein shrimp. Bring 1 quart salted water to a boil, add shrimp and cook for a scant 3 minutes. Drain at once. Rinse in cold water. Drain and set aside. In a bowl, combine lemon slices, onion, black olives and pimiento and toss well. Combine oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne and parsley and add to bowl with lemon mixture. Arrange shrimp in a serving dish and pour marinade over them. Cover and chill no longer than 3 hours. Serve with toothpicks. This is absolutely wonderful!

Serves 10