Ingredients

2 lb. peeled and deveined extra-large shrimp (21-25 per lb.)

1 cup freshly squeezed lemon juice

1 Tbsp. whole-grain mustard

1/2 cup olive oil

1 Tbsp. sugar

2 tsp. kosher salt

3/4 cup mixed pitted olives

7 small whole garlic cloves, peeled

5 small dried red chili peppers

5 bay leaves

1 lemon, thinly sliced

1 small onion, thinly sliced

2 tsp. capers, drained, or whole black peppercorns

Preparation

  1. In a 5- to 6-quart Dutch oven bring 8 cups salted water to boiling. Add shrimp. Simmer, uncovered, 3 minutes or until shrimp turn opaque, stirring occasionally. Drain in a colander.

  2. Meanwhile, in a large bowl whisk lemon juice into mustard. Whisk in oil, sugar, and salt. Add shrimp, olives, garlic, chili peppers, bay leaves, sliced lemon, onion, and capers or peppercorns; stir to combine. Cover and chill for 1 to 2 hours before serving. (Do not chill longer, as lemon may toughen shrimp.) Makes 16 to 20 appetizer servings.

Per serving: 141 cal., 8 g total fat (1 g sat. fat), 86 mg chol., 414 mg sodium, 5 g carbo., 1 g dietary fiber, 12 g protein.