Marinated Shrimp with Lemon and Garlic
This refreshing appetizer is served cold and is a great choice for a summer evening dinner. Adding a splash of white wine helps to bring out the flavor of the shrimp and balances the lemon and garlic.
Serves: 10-12 (appetizer size)
2 Tablespoons minced fresh garlic
2 Tablespoons extra virgin olive oil
1/4 freshly squeezed lemon juice
2 Tablespoons white wine (such as Pinot Grigio or Chablis)
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2/ teaspoon pepper
1 1/2 pounds medium cooked shrimp shelled and deveined
Place the garlic and olive oil in a small skillet and cook over medium heat until fragrant, about 2 minutes. Stir frequently with a wooden spoon to avoid burning the garlic.
Remove the skillet from the heat.
Add the lemon juice, wine, parsley, salt and pepper to the mixture. Mix together thoroughly.
Transfer the mixture from the skillet into a large glass or stainless-steel bowl serving bowl. Do not use a plastic bowl.
Toss the mixture, cover and chill in the refrigerator for 2-4 hours. Serve chilled.
Garnish with fresh parsley leaves and lemon slices.
Leftovers can be covered in the refrigerator for up to 48 hours.