1 lb. large shrimp (26-30) peeled, deveined, and cooked
Juice and zest of two lemons
1 T. chopped fresh garlic
1/2 C. finely chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. olive oil
1 T. capers
Garnish: lemon zest, lemon slices, chopped fresh parsley
Clean shrimp, if necessary and poach until pink. Cool in ice. Drain shrimp from
In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt,
pepper, olive oil and capers.
Add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving.
Arrange shrimp in decorative design on platter. Garnish with lemon zest and
parsley. Serves 4-6.
Variations: Double recipe for marinade and add 1 lb. cooked scallops, cooked
calamari tentacles and rings, and chopped red onion for an Italian seafood