Great make ahead appetizer for shrimp lovers!
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2-3 pounds of large shrimp (uncooked) We use the easy peel shrimp - no deveining needed
1 large lemon - sliced
2 cups vegetable oil
¼ cup Texas Pete hot sauce
1 tablespoon olive oil
1 tablespoon minced garlic
1½ teaspoons salt
1½ teaspoons Old Bay
1½ teaspoons dried basil
1½ teaspoons dried oregano
1½ teaspoons dried thyme
1½ teaspoons minced fresh parsley (or dried if you can't find fresh)
No nutrition information available
Peel shrimp & devein if necessary; bring enough sliced lemon & enough water to cover shrimp to a boil. Add shrimp and cook for 3 - 5 minutes. Drain and rinse shrimp with very cold water to stop them from cooking. Put shrimp in a bowl (I use a Tupperware type bowl with a lid and gently shake it with the lid on to stir). Combine all other ingredients in a separate bowl; beat with a whisk; pour over shrimp & toss well. Cover and chill shrimp for at least 8 hours. Stir shrimp a couple of time while it's chilling. One hour before serving, drain the shrimp WELL in a colander and serve in a bowl. Enjoy!