- Prep Time: 20m
- Yield: 12-14 servings as an appetizer
- Category: Entrees|Seafood, Lunch, Seafood
Ingredients
- 1/2 c extra-virgin olive oil
- 1 to 2 lemons, sliced
- 1 c whole black olives, pitted
- 2 large tomatoes, cored and cubed into bite-sized pieces
- 1 1/2 medium Vidalia onions, cut in small wedges
- 2 1/2 lb jumbo (21/25) shrimp, cooked and peeled
- 1/2 tsp. kosher salt
- 2 tbsp. Tabasco® hot sauce
- 1/2 c granulated sugar
- 1 (3.5-ounce) container capers, with juice
- 3/4 c apple cider vinegar
- 1/2 c canola oil
- Lettuce leaves, for serving
Instructions
- In a medium bowl, add the olive oil, canola oil, vinegar, capers, sugar, hot sauce, and salt. Whisk until well combined.
- In a large storage bowl, combine the shrimp, onion, tomatoes, and black olives. Mix in the marinade and combine thoroughly.
- Place the lemon slices on top of shrimp mixture and cover the bowl with its lid, if possible, or with plastic wrap.
- Refrigerate for at least 12 hours or until the shrimp has marinated and all the flavors have combined.
- Serve drained over lettuce leaves with toothpicks.