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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I like the fact that I can make this colorful unusual appetizer ahead of time, writes Pat Waymire, a field editor from Yellow Springs, Ohio. I'm always on the lookout for new and different appetizers-and this one fills the bill. Ingredients:
1 pound medium uncooked shrimp, peeled and deveined |
3/4 cup white vinegar |
1/2 cup lemon juice |
1/2 cup olive oil |
1/4 cup honey |
hot pepper sauce, salt and pepper to taste |
2 medium onions, thinly sliced and separated into rings |
1 jar (5-3/4 ounces) pimiento-stuffed olives, undrained |
Directions:
1. Place shrimp in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-5 minutes or until shrimp turn pink. Cool.
2. In a large bowl, whisk the vinegar, lemon juice, oil, honey, pepper sauce, salt and pepper until blended. Stir in the onions, olives with juice and shrimp. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 4-6 servings.
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