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3 tablespoons cider or white vinegar
1/2 cup fresh lemon juice
1 1/2 tablespoons Creole mustard (or Dijon)
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 cup olive oil
1 (4 ounce) jar diced pimento, undrained
1 cup pitted black olives (leave whole if using this as an appetizer or slice for salads)
1 small red onion, sliced
1/2 teaspoon dried dill
2 tablespoons ground shrimp boil seasoning (i.e. Old Bay, Zatarain's)
2 pounds peeled and deveined shrimp (21 to 25 count)
To prepare marinade, whisk together vinegar, lemon juice, mustard, garlic and salt in large glass or stainless steel bowl.
Slowly whisk in oil.
Stir in pimento, olives, red onion and dill.
Set aside while cooking shrimp.
To prepare shrimp, fill a large saucepan or Dutch oven with water and stir in shrimp boil seasoning. Bring to a boil over high heat. Add shrimp and cook until just cooked (2 to 4 minutes).
Drain shrimp. Add hot shrimp to marinade; stir to coat.
Let cool at room temperature up to 1 hour, stirring occasionally.
When cool, transfer to covered glass dish or sealed plastic bag and refrigerate until ready to serve.