2 pounds jumbo or large shrimp -- boiled (12 or 24 shrimp per lb.)
2 red onions -- sliced
1 red or green bell pepper -- sliced
1/4 cup fresh tarragon -- chopped
1 tablespoon capers
2 1/2 tablespoons white wine vinegar
2/3 cup olive oil
1 dash tabasco sauce
salt and black pepper -- to taste


Peel and de-vein shrimp.
Place shrimp in a bowl with onions, peppers, tarragon and capers.
Place oil, vinegar and Tabasco' in a jar and secure lid.
Shake vigorously until well blended.
Pour oil and vinegar mixture over the rest of the ingredients and toss well.
Salt and pepper to taste.
Marinate for 4 hours or overnight.

More recipes for Appetizers, cocktails, sauces, soup and salad at
http://users.pandora.be/pascal.meijer

wrote:

> 2 pounds jumbo or large shrimp -- boiled (12 or 24 shrimp per lb.)
> 2 red onions -- sliced
> 1 red or green bell pepper -- sliced
> 1/4 cup fresh tarragon -- chopped
> 1 tablespoon capers
> 2 1/2 tablespoons white wine vinegar
> 2/3 cup olive oil
> 1 dash tabasco sauce
> salt and black pepper -- to taste
>
> Peel and de-vein shrimp.
> Place shrimp in a bowl with onions, peppers, tarragon and capers.
> Place oil, vinegar and Tabasco' in a jar and secure lid.
> Shake vigorously until well blended.
> Pour oil and vinegar mixture over the rest of the ingredients and toss well.
> Salt and pepper to taste.
> Marinate for 4 hours or overnight.
>

Have you tried this recipe? That seems like a long time to marinate shrimp. I
make a simpler marinate, olive oil, lemon juice, some chopped parsley and
pressed garlic (a few cloves), lots of salt, some pepper, some hot sauce, sash
of Worcestershire. I marinate them only about 1 1/2 - 2 hours. I prefer them to
be marinated and cooked in the shell. Much better flavour and easier to tell
when they are done.

Dave Smith wrote:
>
> Have you tried this recipe? That seems like a long time to marinate
shrimp. I
> make a simpler marinate, olive oil, lemon juice, some chopped parsley
and
> pressed garlic (a few cloves), lots of salt, some pepper, some hot
sauce, sash
> of Worcestershire. I marinate them only about 1 1/2 - 2 hours. I
prefer them to
> be marinated and cooked in the shell. Much better flavour and easier
to tell
> when they are done.

I read this to be a cold shrimp appetizer using already cooked shrimp.
In spite of the title. If I'm wrong about that, then I agree with you
that less time before cooking would be better. -aem

In article . com>,
aem > wrote:
>I read this to be a cold shrimp appetizer using already cooked shrimp.
>In spite of the title. If I'm wrong about that, then I agree with you
>that less time before cooking would be better. -aem

That would be my assumption. It's similiar to a recipe I
posted some time ago, which was made using already cooked
shrimp. The differences sound interesting... tarragon,
bell pepper... mmmm...

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