LEMON GARLIC SHRIMP
1 lb. large shrimp (26-30) peeled, deveined and cooked
Juice and zest of two lemons
1 T. chopped fresh garlic
1/2 C. finely chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. olive oil
1 T. capers
Garnish: lemon zest, lemon slices, chopped fresh parsley
Clean shrimp, if necessary, and poach until pink. Cool in ice.
Drain shrimp from ice.
In mixing bowl, whisk together lemon zest, juice, garlic,
parsley, salt, pepper, olive oil and capers.
Add the shrimp, toss to mix well. Refrigerate at least 1 hour
before serving. Arrange shrimp in decorative design on platter.
Garnish with lemon zest and parsley.
Serves 4 to 6.
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