Ingredients
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7 1/2 cups water
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1 yellow bell pepper
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1 cup vegetable oil
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1 cup red wine vinegar
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3 tablespoons sugar
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1 tablespoon grated lemon rind
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3 tablespoons fresh lemon juice
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1 tablespoon white wine worcestershire sauce
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1 tablespoon hot sauce
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1 tablespoon Dijon mustard
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1/2 teaspoon salt
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2 garlic cloves, pressed
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1/2 cup chopped fresh basil
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2 small red onions, sliced
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3 lbs unpeeled large raw shrimp
Instructions
- Bring 7 1/2 cups water to a rolling boil. Add the shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Ice the shrimp to cool, then peel and if desired, devein.
- .Layer the shrimp, red onion slices and bell pepper slices in an airtight container.
- Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 48 hours, stirring occasionally.
- Stir in 1/2 cup chopped basil 1 hour before serving.