pat's Recipe

Overnight Marinated Shrimp

Category: Seafood appetizers

7 1/2 cups water
3 pounds unpeeled, large fresh shrimp
2 small red onions, sliced
1 yellow bell pepper, sliced
1 cup vegetable oil
1 cup red wine
3 Tablespoons sugar
1 Tablespoon grated lemon rind
3 Tablespoons lemon juice
1 Tablespoon white wine Worcestershire sauce
1 Tablespoon hot sauce
1 Tablespoon Dijon Mustard
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 cup chopped fresh basil

Bring 7 1/2 cups water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water, Peel shrimp, and, if desired, devein.
Layer shrimp, red onion slices, and bell pepper slices in an airtight container.
Whisk together vegetable oil and next nine ingredients; pour over shrimp. Cover and chill 24 hours, stirring occasionally.
Stir in 1/2 cup chopped basil 1 hr before serving.

makes 12-15 appetizer servings