Charlene's Recipe

Deviled Shrimp

Category: For good health

Serves 8 as finger food

12 black peppercorns
12 coriander seeds
4 whole cloves
1 bay leaf
1/2 tsp each red pepper flakes, mustard seeds and crumbled dried thyme
1 medium size yellow onion, chopped
1 small stalk celery, chopped
3 sliced lemon
3 cloves garlic, sliced thin
2 Tbsp white wine vinegar
24 large shrimp, shelled and deveined
2 Tbsp lemon juice
1 Tbsp olive oil
1/8 tsp cayenne pepper or to taste
Hot red pepper sauce to taste

Place the peppercorns, coriander seeds, cloves, bay leaf, red pepper flakes, mustard seeds and thyme in a small piece of cheesecloth and tie securely. In a large heavy saucepan, bring 4 cups unsalted water to a boil over moderately high heat; add the onion, celery, lemon slices, garlic, vinegar and bag of spices. Reduce the heat to moderate and let the mixture simmer, uncovered for 15 minutes. Add the shrimp and cook, uncovered, stirring often, for 2-3 minutes or until they turn pink. Transfer to a large bowl and cool to room temperature. Cover and refrigerate.
Drain the shrimp and place in a serving dish. Add the lemon juice, olive oil, cayenne pepper, and red pepper sauce, and toss to mix. Serve with toothpicks.