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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a contemporary take on the traditional shrimp cocktail. For the most appealing presentation, leave tails on. Ingredients:
1 cup olive oil |
1 cup cider vinegar |
1/2 cup tomato sauce |
2 tablespoons hot sauce |
2 tablespoons worcestershire sauce |
2 teaspoons dry mustard |
1 teaspoon salt |
1 red bell pepper, sliced |
1 yellow bell pepper, sliced |
1 green bell pepper, sliced |
1/2 red onion, sliced |
1/4 cup chopped fresh parsley |
3 tablespoons capers, chopped |
3 pounds jumbo shrimp, peeled and deveined |
Directions:
1. Combine first 13 ingredients; cover and chill 1 hour.
2. Cook shrimp in boiling salted water to cover 3 to 5 minutes or until shrimp turn pink; drain.
3. Combine shrimp and vinaigrette; cover and chill 2 hours. Drain or serve with a slotted spoon.
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