Ingredients
5 lb. shrimp, in shells
1/2 cup olive oil
1/2 cup white or red wine vinegar
1-1/2 tsp. finely shredded lemon peel
1/4 cup lemon juice
2 Tbsp. tomato paste
1 Tbsp. honey
3 cloves gaarlic, minced
2 tsp. grated ginger
1/2 tsp. salt
1/4 tsp. ground red pepper
Assorted greens and lime wedges
Preparation
Mix all ingredients except shrimp,greens and lime wedges. Set aside. Add 1 tsp. salt and shrimp to 5 qts. boiling water. Bring to a boil again, reduce heat. Simmer uncovered for 1-3 min. until shrimp turn pink, stirring occasionally. Drain shrimp. Rinse under cold running water. Peel and devein. In a glass bowl that is 7-8 inches in diameter and about 4 inches deep,arrange a layer of shrimp in a circle pointing the tails to the middle. Repeat layering til bowl is filled, pressing shrimp every couple layers with a plate that will fit in the bowl. Pour the marinade over. Cover and chill overnight occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade. Before serving hold the plate off-center and invert bowl slightly to drain off marinade. Repeat inverting and draining until all marinade is drained. Discard marinade. Place serving platter over bowl; carefully invert to unmold. Arrange greens and lime wedges around shrimp.
