"This is a contemporary take on the traditional shrimp cocktail." For the most appealing presentation, leave tails on.
1 cup olive oil
1 cup cider vinegar
1/2 cup tomato sauce
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon salt
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1/2 red onion, sliced
1/4 cup chopped fresh parsley
3 tablespoons capers, chopped
3 pounds jumbo shrimp, peeled and deveined
Combine first 13 ingredients; cover and chill 1 hour.
Cook shrimp in boiling salted water to cover 3 to 5 minutes or until shrimp turn pink; drain.
Combine shrimp and vinaigrette; cover and chill 2 hours. Drain or serve with a slotted spoon.