I’ve been making this shrimp recipe for so long I don’t even remember where I originally got it from. What puts this recipe over the top is the phenomenal vinaigrette. If you do nothing else, just make the vinaigrette. I’ve made this recipe and brought it along on picnics, but I’ve also used it as an elegant appetizer or a light, healthy lunch. Since it requires almost no cooking, it’s a perfect summertime dish, but can certainly be enjoyed year round. I love the fact that you make this ahead of time too!
Marinated Shrimp with Mandarin Oranges
3 lbs large shrimp, uncooked, shelled, deveined
1 15 oz can mandarin oranges, drained (may substitute 2 fresh oranges if desired)
2 medium white onions, thinly sliced
1 1/2 cup cider vinegar
1 cup vegetable oil
2/3 cup fresh lemon juice
1/2 cup ketchup
1/4 cup sugar
2 tablespoons drained capers
2 tablespoons minced parsley
2 teaspoons salt
2 teaspoons mustard seeds
1 teaspoon celery seed
1/4 teaspoon pepper
2 clobes garlic, crushed
In boiling water cook shrimp 2 minutes only. DO NOT OVERCOOK. Rinse with cold water until thoroughly chilled. Drain.
Combine shrimp, oranges and onions in a large bowl. Mix together remaining ingredients except lettuce, and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally.
Serve in individual shells, in a martini glass, or on a bed of lettuce
May also be served as a luncheon dish