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Marinated Lemon Shrimp and Artichokes




Source of Recipe


Southern Living, SEPTEMBER 2008






List of Ingredients



• 1 pound unpeeled, large raw shrimp (31/40 count)
  
• 1 (14-oz.) can whole artichoke hearts, drained
  
• 3/4 cup white vinegar
  
• 1/2 cup fresh lemon juice
  
• 1/2 cup olive oil
  
• 1/4 cup honey
  
• 1 teaspoon hot sauce
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground pepper
  
• 1 small red onion, cut in half and sliced
  
• 1 lemon, sliced
  
• Garnish: chopped fresh basil
  






Instructions



1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired. Cut artichoke hearts in half.
   
2. Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally. Drain mixture, discarding marinade. Place in serving bowls. Garnish, if desired.
   






Final Comments


Marinated Lemon Shrimp With Olives: Prepare recipe as directed, substituting 1 (5 3/4-oz.) jar pimiento-stuffed Spanish olives, drained, for 1 (14-oz.) can artichoke hearts. Omit garnish.

Makes 4 servings