Marinated Shrimp
3 to 5 (15 to 20 count) shrimp per person, steamed, shelled and devined I usually cook 2 pounds at a time, they go really fast when people know they are around. You be the judge...
1 cup extra virgin olive oil
5 bay leaves
5 garlic cloves, split in half
1/8 cup mixed peppercorns
1 tablespoon pickling spice
1 tablespoon fresh lemon juice
Lemon peel, in long curls for garnish
3-5 dried cayenne chilies, whole
Place prepared cool shrimp in a large resealable freezer weight bag. Combine oil and spices and add to the bag. Seal and marinate for up to 2 days. To serve for a gathering arrange shrimp with spices attractively in a clear glass bowl; add lemon juice to olive oil and pour over all. Garnish with curls of lemon zest. To plate, place a bed of baby greens on each plate, arrange 3 to 5 shrimp on the greens and garnish with a bit of the whole spices and lemon zest.