Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1 teaspoon sweet Hungarian paprika
- 1/4 teaspoon celery seed
- Juice of 1 lemon, rinds reserved
- 2 pounds large or jumbo raw shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1/4 cup balsamic vinegar
- 2 Tablespoons fresh dill weed, finely chopped OR 2 teaspoons dried
- 2 cloves garlic, pressed
- 2 teaspoons Dijon mustard
- 1 Tablespoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes or hot sauce to taste
- 1 small sweet onion, finely sliced
- 1 green bell pepper, cored and thinly sliced
Sprinkle the lemon juice over the shrimp, top with the spice mixture, and toss to coat.
Place sliced reserved lemon rinds in about 1 inch of water. Cover with a steamer basket. Place spiced shrimp in the basket, cover pot, and gently steam until shrimp is just barely done and opaque, about 2 minutes. Do not overcook or the shrimp will become rubbery. Remove from heat, uncover, and place shrimp in a large bowl of ice while you make the marinade.
For the marinade, place olive oil, cider vinegar, balsamic vinegar, dill weed, garlic, Dijon mustard, honey, salt, and pepper flakes or hot sauce in a large heavy ziptop bag. Squish to thoroughly combine.
Add drained shrimp, sweet onion, and bell pepper to the marinade in the bag. Seal with air in the bag and toss to coat. Open the bag, squeeze out all the air, and re-seal. Refrigerate for at least 4 hours or overnight. Serve cold.
Yield: about 8 pickled shrimp appetizers
Pickled Shrimp Appetizer Recipe Photo Â© 2006 Peggy Trowbridge, licensed to About.com, Inc.