The key to success with this recipe is not overcooking the shrimp. As the shrimp marinate, the vinegar and lemon continue to firm the texture or "cook" the shrimp. Leftovers can be refrigerated in the marinade up to 2 days and will become even tastier with time. Serve with crusty bread to soak up the flavorful juices, if desired.
Oxmoor House JANUARY 2006
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes or until shrimp begin to turn pink. Place shrimp in an 11 x 7-inch baking dish. Top evenly with bell pepper, onion, and lemon slices.
Combine water and next 7 ingredients in a small bowl; pour evenly over shrimp. Cover and marinate shrimp at least 24 hours. Remove shrimp from marinade with a slotted spoon, and serve with wooden picks.
Go to full version of