Marinated Shrimp and Cucumber Salad

recipe

Yield:

6 to 8 appetizer servings

Recipe from

Coastal Living

Ingredients

2 quarts water
3 pounds large, unpeeled fresh shrimp
1 cucumber, sliced
1/2 purple onion, sliced
1 cup vegetable oil
1/2 cup red wine vinegar
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sugar
1-2 garlic cloves, pressed
1/2 (3-ounce) jar capers, drained
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 1/2 teaspoons olive oil
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons lemon juice

Preparation

Bring 2 quarts water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Combine shrimp, cucumber, and onion in a large bowl; set aside.

Combine vegetable oil and next 7 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Let cool. Stir in capers and next 5 ingredients. Pour over shrimp mixture; toss. Cover and chill 8 hours. This must be kept cold.

Note:

July 1997
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