Its hot, I’ve been busy, and I love shrimp. These are the factors that led to this meal being made. I’m kind of annoyed that my work catch up from vacation has lasted nearly TWO WEEKS now! I guess I was either out of town, or doing things other than work for several weeks there. I should have expected it, but it is still no fun. The worst is that the beginning of the month is usually my busiest time, work wise, and once I get caught up for July, it will be the beginning of August and I’ll be right back on the busy train.
Oh well, I’ll just keep calm and carry on. This dinner was totally a set it and forget it dinner. There was minimal prep, then you just let it set in the fridge overnight. Piece of cake! It was nice not to have to turn the oven on in the summer heat either. Remember, us beach dwellers don’t have AC! The recipe calls it a salad, but I call it peel-and-eat shrimp because I didn’t bother peeling the shrimp. The flavor was fantastic! Enough small talk, I’ve got work to do
Marinated Shrimp Salad Recipe from Cooking Light
- pounds large shrimp, unpeeled
- 3 quarts water
- 1 cup (3-inch) julienne-cut yellow bell pepper
- 1 cup thinly sliced fennel bulb
- 2/3 cup thinly sliced shallots
- 3 garlic cloves, thinly sliced
- 1 teaspoon grated lemon rind
- 1/2 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper
- 1/3 cup extra-virgin olive oil
- 4 bay leaves
- 1. Peel and devein shrimp, leaving tails intact; discard the shells.
- 2. Bring 3 quarts water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a large bowl. Add bell pepper, fennel, shallots, and garlic; toss to combine.
- 3. Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves. Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.