Marinated Shrimp

Becky Luigart-Stayner

Ideal for a cocktail buffet, these appetizer shrimp are marinated for only 30 minutes and quite flavorful without any sauce. Serve with toothpicks.

Yield: 12 servings (serving size: 3 shrimp)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 30
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.6g
  • Carbohydrate: 2g
  • Fiber: 0.2g
  • Cholesterol: 101mg
  • Iron: 1.8mg
  • Sodium: 199mg
  • Calcium: 41mg

Ingredients

  • 1/4 cup dry vermouth
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh marjoram
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 36 large shrimp, peeled and deveined (about 1 3/4 pounds)
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, finely chopped
  • 2 tablespoons olive oil, divided

Preparation

  1. Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.
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