Marinated Lemon Shrimp and Artichokes

By á-168951

Ingredients

• Serves: 4
• 1 lb. unpeeled, large raw shrimp (31/40 count)
• 1 (14-oz) can whole artichoke hearts, drained
• 3/4 cup white vinegar
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 1/4 cup honey
• 1 tsp hot sauce
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 small red onion, cut in half and sliced
• 1 lemon, sliced
• Garnish, chopped fresh basil

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rise with cold water. Peel shrimp, leaving tails on; devein, if desired. Cut artichoke hearts in half.
2. Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally. Drain mixture, discard marinade. Place in serving bowls. Garnish if desired.

Marinated Lemon Shrimp with Olives:
Prepare recipe as directed, substituting 1 (5-3/4 oz) jar pimiento-stuffed Spanish olives, drained, for 1 (14-oz) can artichoke hearts. Omit garnish.