Post by chief_cook2 on Dec 28, 2002 19:03:56 GMT -6
Ingredients
3 quarts water
1 EACH celery stalk, carrot and small onion, cut into thirds
2 tablespoons raspberry wine vinegar
2 pounds (12 to 15 to a pound) shrimp, peeled and deveined
4 ounces basil flavored olive oil (½ cup)
¼ cup freshly squeezed lemon juice
½ teaspoon EACH sugar, fine sea salt, and freshly ground pepper
½ bunch basil, stems discarded, leaves cut into ribbons
Directions
1. Bring the water to a boil with the vegetables and vinegar; boil 3 minutes, drop in the shrimp and bring back to a boil. Cover the pot and remove from the heat; allow to stand 2 minutes covered.
2. In a serving dish, combine the oil, lemon juice, sugar, salt and pepper. Drain and dry the shrimp of excess water, and while still warm toss in the dressing. Allow to marinate at 2 hours before serving. Garnish with basil ribbons just before serving.
Serves 8