This recipe is super easy to make and a HUGE hit with everyone! I made this for Mother's Day along with Maryland Crab Cakes and Lemon Thyme-Tinged Corn Saute. It made for a delicious, special and yet light meal. Ended with a lemon pound cake served with Limoncello whipped cream and fresh berries. Absolutely fabulous. Finally, the pickled shrimp are delicious left over, too!
I've made this recipe many, many times - always receive the highest compliments for this dish. Easy to make, can make ahead, and well received by guests. Great for an appetizer or a side dish. I usually do 2 pounds of shrimp which is plenty.
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