Zesty Shrimp Salad

Photo: Iain Bagwell
In Zesty Shrimp Salad, the brine is adapted to be more like a highly flavored marinade, making a tasty appetizer that's not too salty--and a favorite with party goers.

Yield:

Makes 8 to 10 appetizer servings

Recipe from

Recipe Time

Prep: 25 Minutes
Chill: 8 Hours
Total: 8 Hours, 25 Minutes

Ingredients

1 teaspoon black peppercorns
1 tablespoon celery seeds
1 tablespoon mustard seeds
2 tablespoons sugar
1 tablespoon kosher salt
3/4 cup fresh lemon juice
3/4 cup olive oil
6 fresh thyme sprigs
8 garlic cloves, thinly sliced
4 bay leaves
1 lemon, sliced
2 pounds shrimp, peeled and deveined

Preparation

1. Crush first 3 ingredients with a mortar and pestle (or place in a heavy-duty plastic bag, and crush with a meat tenderizer). Transfer to a large bowl; add sugar, kosher salt, and lemon juice, stirring until sugar and salt dissolve. Stir in oil and next 4 ingredients.

2. Cook shrimp in boiling water to cover 1 to 2 minutes or until pink. Drain; add to marinade, tossing to coat. Cover and chill 8 hours or overnight. Store 3 to 5 days in refrigerator, stirring occasionally. (The flavor gets more pronounced with time.)

Note:

Caroline Wright,

February 2012