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Doused Shrimp

This may be prepared in advance of serving.


  • 2 pounds medium-size raw shrimp
  • 1 quart water
  • 1 lemon, thinly sliced
  • 1 red onion, thinly sliced
  • 1/2 cup pitted black olives
  • 2 tablespoons chopped pimiento
  • 1/2 cup lemon juice
  • 1/4 cup oil
  • 2 tablespoons Lea & Perrins Worcestershire Sauce
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 1/8 teaspoon Tabasco sauce


  1. Peel and devein shrimp.
  2. In a saucepan bring water to a boil. Add shrimp and cook for 3 minutes. Drain at once and place in serving bowl. Add the lemon, onion, olives and pimiento; toss gently.
  3. In a small bowl combine lemon juice, oil, Lea & Perrins, garlic, salt and Tabasco sauce; mix well. Stir this marinade into the shrimp mixture. Cover; refrigerate at least 2 hours, stirring occasionally.
  4. Serve on lettuce-lined plates, if desired.

Source: An old Lea & Perrins booklet

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