Saturday, April 30, 2016

#3843 - Dill Shrimp

(by Shirley McNevich)

2lbs. shrimp (cooked, peeled and de-veined)
4 TBSP canola oil
2 TBSP white vinegar
2 TBSP minced dill
1/4 tsp. salt
1/4 tsp. black pepper

Place prepared shrimp (well drained) in a glass bowl--cover and refrigerate until cold. In a small bowl add canola oil, white vinegar, minced dill, salt and pepper--stir to mix. Drizzle the dill mixture over the cold shrimp--toss to coat. If not all shrimp are coated, make another batch of the dill mixture (you can omit the salt and pepper in the second batch), pour it over the cold shrimp and toss to coat again. Cover the bowl and refrigerate overnight before serving.

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