"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Marinated Shrimp, by Debbie Nagasawa, is from All of Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lrg cloves garlic-minced 2 T red wine vinegar 1/3 C fresh lemon juice 1 tsp salt 1 T dry mustard 1/2 tsp cayenne pepper 1/3 C extra virgin olive oil 1/2 red onion, finely chopped 3 T capers, drained 3 % chopped parsley 2 lbs peeled cooked shrimp 1 sliced crusty loaf of bread
In large bowl combine first seven ingredients. Add red onion, capers and parsley. Toss in shrimp until coated. Refridgerate for a few hours. Serve in bowl with sliced bread on the side.
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