This may be prepared in advance of serving.
2 pounds medium-size raw shrimp
1 quart water
1 lemon, thinly sliced
1 red onion, thinly sliced
1/2 cup pitted black olives
2 tablespoons chopped pimiento
1/2 cup lemon juice
1/4 cup oil
2 tablespoons Lea & Perrins Worcestershire Sauce
1 clove garlic, crushed
1 teaspoon salt
1/8 teaspoon Tabasco sauce
Peel and devein shrimp.
In a saucepan bring water to a boil. Add shrimp and cook for 3 minutes. Drain at
once and place in serving bowl. Add the lemon, onion, olives and pimiento; toss
In a small bowl combine lemon juice, oil, Lea & Perrins, garlic, salt and
Tabasco sauce; mix well. Stir this marinade into the shrimp mixture. Cover;
refrigerate at least 2 hours, stirring occasionally.
Serve on lettuce-lined plates, if desired