Boil shrimp. Drain, peel and clean. Add lemon and onion slices, olives and pimiento. Toss. In second bowl combine remaining ingredients and pour over shrimp. Refrigerate overnight, stirring occasionally. Serve in marinade and have toothpicks for spearing the shrimp. I found this in the River Road Recipes II which is put out by The Junior League of Baton Rouge. It is not only good, but easy. Charles and Diane
2 Sliced pitted ripe olives 1 tb Dry mustard
3 Chopped pimiento 1/4 ts Cayenne pepper
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 16.6g26%
- Saturated Fat 2.5g13%
- Cholesterol 345.0mg115%
- Sodium 710.8mg30%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.1g1%
- Sugars 1.1g
- Protein 45.5g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
bay, black, cleaned, clove, fresh, garlic, international, juice, leaf, lemon, main, marinated, oil, onion, peeled, pepper, salt, shrimp, sliced, tablespoon