Quick Spicy Lemon Shrimp
Shrimp cocktail is a classic appetizer. This version adds loads of flavor, using lemon, Dijon mustard, garlic, and red pepper for an extra edge. It’s sure to be a hit, whether you’re serving guests at a party, or your own crew on TV night at home.
- 50 medium shrimp peeled and deveined.
- 2 lemons juice & zest
- 3 tablespoons Dijon mustard
- 3 garlic cloves crushed
- 1 red onion thinly sliced
- 1 cup olive oil
- Pepper to taste
- Salt to taste
- 1 teaspoon red chili flakes
Add the shrimp to a large saucepan and cover with water. Bring to a simmering boil at a medium setting. Cook for about 5 minutes – until they are just pink.
While they cook, add the lemon zest and juice to a bowl, along with the mustard and crushed garlic. Mix together.
Add the red onion, and stir.
Now, add the olive oil in a steady drizzle, whisking constantly as you do.
When the shrimp are ready, drain them quickly, and add them to the dressing while they are still warm so the flavors blend well.
Refrigerate for at least 8 hours.
To serve, you can pat them dry if you like, or leave them a little moist, and thread them through toothpicks to form rounds.
Arrange on a tray and sprinkle with salt, pepper, and chili flakes.