Lemon Caper Marinated Shrimp

This cool and refreshing make-ahead appetizer is sure to be a hit at any dinner party.

In addition to these killer Kumquat and Fennel Smash cocktails, I also picked this make-ahead seafood appetizer to serve at our citrus themed Supper Club dinner.

I spotted this dish over on Velva’s Instagram account earlier this year and knew I had to make it sometime soon.

I really enjoyed the mix of ingredients in this dish. I’m all about capers lately, and the poppy seeds were a really nice addition. It’s tangy and slightly sweet. There were a lot of onions, so maybe next time I’d cut it down to one.

It makes enough for a crowd, and was a big hit with my Supper Club.

Lemon Caper Marinated Shrimp
Tomatoes on the Vine

3lbs. large raw shrimp, peeled and deveined
1 cup fresh lemon juice
2 white onions, sliced
1- 1/2 cups rice wine vinegar
1-cup extra virgin olive oil
1/3 -cup drained capers
2 Tablespoons minced parsley
2 teaspoons kosher salt
1 Tablespoon poppy seeds
2 Tablespoons minced garlic
1 Tablespoon sugar

1. Cook shrimp in boiling water for 2 minutes. Rinse with cold water until chilled. Drain.

2. Combine shrimp, lemon juice and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture.

3. Cover and refrigerate overnight, stirring occasionally.

Serve either on a bed of lettuce as a salad or serve with cocktail picks as an appetizer.

Big Flavors Rating: 4 Stars