make-ahead marinated shrimp appetizer
This is the kind of no-stress appetizer that tastes like you did more work than you did. The shrimp is already cooked, the marinade is bold and fresh, and the flavor improves as it chills—so you can prep it ahead, pull it out when guests arrive, and watch it disappear.
Ingredients
- 2 lbs shrimp , peeled, and deveined - large
- 1/4 cup parsley , finely chopped - fresh
- 1/4 cup green onions , finely chopped
- 1/4 cup tarragon vinegar
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 4 tablespoons Dijon mustard
- 1 teaspoons red pepper flakes , or more or less to taste
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 tsp ground pepper , to taste
Instructions
- Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl or zip top bag.
- Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
- Cover and refrigerate for at least 4 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.