Because fresh seafood is always abundant, Ursula Ann often serves peel-and-eat cooked shrimp with cocktail sauce. We shared a marinated shrimp recipe that received our highest Test Kitchens rating with her, and she liked it so much, she served it to great reviews at her family's gathering.
I have been making this for years. Everyone loves it. I am not sure what White wine worcestershire sauce is. I could never find it. I use white wine vinegar instead. I cut the oil to 3/4 cup.
This is a great recipe, the only change I like to make is no yellow peppers but add thin sliced lemons instead.
I loved this. Tasted even better after marinating over the 24 hours. A great receipe to prepare in advance.
I make this for my christmas party every year and everyone just loves it. I mix it together the morning of put it in ziplocks to marinate and the flavors are absolutely delicious! I think the trick is to make sure you have lots of ice to stop the shrimp from cooking longer than it should. Excellent
This was a real winner. I served it on Thanksgiving and everyone loved it. I was asked to make it again for a Christmas Eve gathering. It will become a holiday classic.
I have made this many times and always to rave reviews. It is delicious and is prepared the day before which is a big plus.
