LEMON SHRIMP

Lemon Shrimp image

Provided by Marina Chang

Yield Makes 4 servings

Number Of Ingredients 13

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Zest of 1 lemon
1/2 cup lemon juice, from approximately 2 large lemons
2 cloves garlic, crushed
1 tablespoon wine or sherry vinegar
2 tablespoons olive oil
12 black olives, kalamata or oil-cured, pitted, and halved
6 anchovy fillets, coarsely chopped
1 small red onion, thinly sliced
1 bay leaf, crumbled
Pinch of piment d'Espelette or cayenne powder
1 to 1 1/2 pounds large shrimp
2 to 3 teaspoons salt
1 ripe avocado, pitted, peeled, and sliced (optional)

Steps:

Prepare marinade in a large bowl by combining lemon zest, lemon juice, garlic, vinegar, oil, olives, anchovies, red onion, bay leaf, and piment d'Espelette.
Peel and clean shrimp, leaving tails on. Partially fill a pot with water, add salt, and bring to a boil. Add shrimp and boil for 1 1/2 to 2 minutes, or until shrimp pinks and the flesh looks opaque. Remove immediately. Drain and place hot shrimp into marinade. If additional liquid is needed to cover most of the shrimp, add a few tablespoons of the shrimp poaching water to the marinade. Cover and refrigerate for at least 2 to 3 hours, turning the shrimp once.
Serve with avocado slices (if desired), on a salad, or by themselves as a shrimp cocktail.