1 pound small cooked shrimp (leave the tails on when making as an antipasto)
4 T extra-virgin olive oil
4 tsp fresh lemon juice
1 T grated lemon peel
1 tsp sugar
1 T Dijon mustard
2 garlic cloves, crushed
1 T parsley, chopped
1 T oregano, chopped
Mix all ingredients, except shrimp, in a bowl. Place shrimp in a resealable bag or glass bowl. Pour marinade over shrimp. Allow to marinate for 2 to 3 hours. Serve on a bed of lettuce.
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