Marinated Shrimp and Cucumber Salad

Yield: 6 to 8 appetizer servings
Recipe from Coastal Living

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  • 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


  1. 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.
  2. 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.
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