Lemon Shrimp Recipe

Lemon Shrimp Recipe

  • Zest of 1 lemon
  • 1/2 cup lemon juice, from approximately 2 large lemons
  • 2 cloves garlic, crushed
  • 1 tablespoon wine or sherry vinegar
  • 2 tablespoons olive oil
  • 12 black olives, kalamata or oil-cured, pitted, and halved
  • 6 anchovy fillets, coarsely chopped
  • 1 small red onion, thinly sliced
  • 1 bay leaf, crumbled
  • Pinch of piment d'Espelette or cayenne powder
  • 1 to 1 1/2 pounds large shrimp
  • 2 to 3 teaspoons salt
  • 1 ripe avocado, pitted, peeled, and sliced (optional)
  1. Prepare marinade in a large bowl by combining lemon zest, lemon juice, garlic, vinegar, oil, olives, anchovies, red onion, bay leaf, and piment d'Espelette.
  2. Peel and clean shrimp, leaving tails on. Partially fill a pot with water, add salt, and bring to a boil. Add shrimp and boil for 1 1/2 to 2 minutes, or until shrimp pinks and the flesh looks opaque. Remove immediately. Drain and place hot shrimp into marinade. If additional liquid is needed to cover most of the shrimp, add a few tablespoons of the shrimp poaching water to the marinade. Cover and refrigerate for at least 2 to 3 hours, turning the shrimp once.
  3. Serve with avocado slices (if desired), on a salad, or by themselves as a shrimp cocktail.
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