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Marinated Shrimp with Yellow Bell Pepper
and Red Onion
Gourmet Archives

Makes 8 appetizer or first course servings.

1/3 cup white wine vinegar
2 tablespoons Sherry
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon cracked black peppercorns
1/3 cup extra-virgin olive oil
1 bay leaf
2 tablespoons bottled capers
1 red onion, halved lengthwise, sliced thin
2 yellow bell peppers, cut into 2-inch strips
1 1/2 pounds medium shrimp

In a bowl, whisk together vinegar, Sherry, thyme, salt, sugar and
cracked pepper. Add the oil in a stream, whisking, and continue
to whisk until mixture is emulsified. Stir in bay leaf, capers,
onion, bell pepper until marinade is well combined.
In a kettle of boiling salted water cook shrimp 1 minute, drain
and shell them, adding them to marinade as they are shelled.
Toss shrimp with marinade, transfer mixture to sturdy plastic
bag, seal and let shrimp marinate, chilled, for at least 8 hours
or overnight. Drain shrimp and vegetables, discarding bay leaf.
Arrange the shrimp on a serving platter and serve with garlic
toast rounds.

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