Photo by Tim Hussey

recipe heading-plus-icon

yields

4 Servings

    For Marinade
  • ½ cup olive oil
  • ½ cup champagne vinegar
  • 3 cloves garlic, minced
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 teaspoon Kosher salt
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon sugar
  • For Pickled Shrimp
  • 2 teaspoons Old Bay seasoning mix
  • 1 pound shrimp,16 to 20 count, peeled and deveined
  • ½ onion, thinly sliced
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
steps
  1. In a small bowl, combine shrimp and Old Bay, toss well to coat. Place shrimp in a steamer basket over boiling water, cover, and cook until pink, about 5 minutes.
  2. Layer shrimp, onions, and peppers in a glass bowl or jar. Whisk together remaining ingredients and pour over shrimp. Refrigerate at least 24 hours before serving.
  • Recipe by John Ondo

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW