Ingredients
2 lbs. med to large cooked shrimp
1/4 cup sliced roasted red peppers
1 cup pitted kalamata olives
1 medium red onion, sliced thinly
1 lemon, sliced thinly
2 cloves garlic, minced
1 tbsp. dijon mustard
1 tsp. salt
1/2 cup lemon juice
1/4 cup olive oil
1 tbsp. red wine vinegar
1 bay leaf, crumbled
Dash of cayenne
Chopped cilantro
Preparation
Shell and devein shrimp if needed. In a bowl, combine lemon slices, onion, olives, red pepper and toss. Combine oil, garlic, mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne and cilantro, and add to the bowl with lemon mixture. Put shrimp in serving dish and pour marinade over them. Cover and chill no longer than three hours. Serve with toothpicks.
