Going into the weekend with a well-stocked refrigerator makes for more relaxing time on the couch and since I’m in the middle of three books that I’m thoroughly enjoying (see note below), I’m going to make this shrimp for the weekend. This nicely seasoned shrimp is a good appetizer or lunch paired with a nice cheese and sliced artisanal bread, or a good salad (put a spoonful on a leaf of Bibb lettuce and surround with sliced tomatoes, olives and a few crumbles of goat cheese).
*The books are Double Down by Mark Helperin, A Fierce Radiance by Lauren Belfer, and 61 Hours by Lee Child. A political biography, an historical fiction and a Jack Reacher thriller—nice, light, perfect weekend reading.
Lemon Shrimp
Serves 6
Ingredients:
Zest of one lemon
Juice of one lemon
2 garlic cloves, peeled and minced
6-8 anchovy fillets, drained and chopped
6 Kalamata olives, pitted and finely chopped
2 tablespoon red onion, finely chopped
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
½ teaspoon sweet paprika
20 whole jumbo shrimp
Preparation:
In a medium bowl, stir together all ingredients except the shrimp and set aside.
Fill a large saucepan with water, bring to the boil, add 1 tablespoon of salt to the water and the shrimp and boil for 1 to 2 minutes or until they just turn pink. Drain the shrimp, cool until you can handle them and then peel, devein and add to the marinade. Mix well, cover and refrigerate for one to two hours. Serve with good bread for dipping in the marinade.