Pickled Shrimp with Basil

Name: Pickled Shrimp with Basil
Prep time: 15 min
Total time: 15 min
Yield: 20 servings (1/2 cup each).
Cuisine: Mexican Appetizers, Mexican Recipes
Ingredients: 1/2 cup red wine vinegar; 1/2 cup olive oil; 2 teaspoons seafood seasoning; 2 teaspoons stone-ground mustard; 1 garlic clove, minced; 2 pounds peeled and deveined cooked shrimp (31-40 per pound); 1 medium lemon, thinly sliced; 1 medium lime, thinly sliced; 1/2 medium red onion, thinly sliced; 1/4 cup thinly sliced fresh basil; 2 tablespoons capers, drained; 1/4 cup minced fresh basil; 1/2 teaspoon kosher salt; 1/4 teaspoon coarsely ground pepper

Red wine vinegar plus the freshness of citrus and basil perk up marinated shrimp with hardly any prep. Serve over greens if you'd like a salad. —James Schend, Pleasant Prairie, Wisconsin

Ingredients

1/2 cup red wine vinegar
1/2 cup olive oil
2 teaspoons seafood seasoning
2 teaspoons stone-ground mustard
1 garlic clove, minced
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
1 medium lemon, thinly sliced
1 medium lime, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup thinly sliced fresh basil
2 tablespoons capers, drained
1/4 cup minced fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper

Directions

In a large bowl, whisk the first 5 ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss gently to coat. Refrigerate, covered, up to 8 hours, stirring occasionally.
Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon.

Nutrition Facts

1/2 cup: 64 calories, 2g fat (0 saturated fat), 69mg cholesterol, 111mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Originally published as Pickled Shrimp with Basil in Taste of Home February/March 2016