- 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.