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
Pickled Shrimp with Basil Recipe photo by Taste of Home
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.
Reviews
Super Bowl crowd loved this!
So fresh & flavorful!