2 1/2 lbs cooked shrimp
3 Medium shallots minced
2 cloves garlic minced
1 cup balsamic vinegar
2 tablespoons capers
1/2 fresh lemon : squeezed
1 cup olive oil
1 tablespoon black pepper corns
In a large zip lock bag add shallots,peppercorns,balsamic,olive oil,capers,and juice of 1/2 a fresh lemon. Seal and shake to mix. Add shrimp and refrigerate for at least 2 hours. Service with crackers and enjoy!
10 Appetizer servings
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