Marinated Shrimp

I've got everything I think I'm going to need for today's dishes

In fact, the first dish that I'm doing today is a tangy marinated shrimp

And this is just an easy, tasty recipe, and I serve it at so many cocktail parties

Olive oil. White vinegar. House seasoning. And we're just going to blend that together like that

And the recipe calls for mayonnaise. But since the girls and I are thinking about our waistlines today, I'm going to go with yogurt

Or if you wanted to, you could go with a lighter, a fat-free mayonnaise

We're going to do a couple of tablespoons of coarse mustard. And that looks about right

and we're gonna do two scant tablespoons of anchovy paste. And we don wanna put too much though because you know this is salty and we already got our salt in there so we can always go back and add a little bit more of that

We're just going to whisk that up and we're going to use the juice of one lemon

This little reamer is just great. It'll get every drop of that juice out and lemon is so, so good with shrimp

And for color, I'm gonna just slice up some red bell pepper

and we're gonna drop the rings in there. Now, you can do anything you want to

Lots of times I'll even put sliced fresh mushrooms in mine, and it just gives it a different texture

and just adds one more nice flavor to the pot. This is another one of those dishes

that you can just have fun with. And I'm gonna put some green onions

just chopped green onions, and I'm using perfectly cooked boiled shrimp. And you see I leaving the tails on because we gonna eat these with our fingers So we just gonna to toss all that in there and I just going to toss those shrimp and vegetables in the marinade

Isn't that pretty? The red and the green and the coral color from the shrimp

Well, I think all this needs now is some coarse ground black pepper and, of course, the herbs that we went out to get

And I think I'm going to do chives. And let me show you while we're down here how to clip those

You clip them right at the top of the white. And then those will come back and give me lots, lots more chives

And I'm going to do some fresh parsley. And this dish is all done just in a matter of a few minutes

And you know I'm a snipper with scissors, so that's the way I'm going to do it because

because I want to kind of keep them in fairly big pieces

And I'm gonna cut these at an angle. I don't know, that's just a polar quirk

That just the way I like them cut Okay we got those herbs that we went for Now we just gonna top this off with some fresh ground black pepper So we gonna cover this and stick it in the fridge and we gonna marinate it anywhere from two hours to overnight

Whatever time it'll allow for you. Okay, we're gonna let that one rest

but I have another one over here ready for you, and I wanna just show you how I would serve it and plate it

Yes, this one has been soaking, and he's just drank in all those wonderful flavors

Make a nice full plate of lettuce, and I'm just going to mound this up

and get a little of the marinade and drizzle over it, and that'll help dress that lettuce

because we'll be eating that too. I'm going to stick a few more fresh chives on it

Aren't they pretty? And a couple of tomato wedges and a lemon twist

and it's ready to be eaten. These marinated shrimp are a great start to a light lunch