Deviled Shrimp

Source: San Francisco a la Carte, pg. 45


2 pounds medium to large raw shrimp
1 lemon, thinly sliced
1 medium red onion, thinly sliced
1 cup pitted black olives, well drained
2 tablespoons chopped pimiento
1/4 cup vegetable oil
2 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon salt
1/2 cup lemon juice
1 tablespoon red wine vinegar
1 bay leaf, crumbled
Dash of cayenne
Chopped parsley

1) Shell and devein shrimp

2) Bring 1 quart salted water to boil, add the shrimp, and cook for a scant 3 minutes. Drain at once, rinse in cold water, drain again and set aside.

3) In a bowl, combine lemon slices, onion, black olives and pimento and toss well.

4) In another bowl combine oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne and parsley. Then add to the bowl with the lemon slices.

5) Arrange shrimp on a serving dish and pour marinade over them.

6) Cover and chill no longer than 3 hours. Serve with toothpicks.