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Jumbo Shrimp in Lemon & Herbed Oil

Roberta Reynolds
This shrimp presentation is wonderful as an appetizer served with grilled bread, but also great tossed with orzo pasta for a cool summer salad. So colorful and inviting! Bathed in lemon juice and olive oil, the shrimp are in good company with bias sliced scallions and red, yellow, and orange bell peppers. The scent of fresh herbs perfumes the dish and makes it irresistible. You’ll see there are options here for either fresh or dried herbs – feel free to use what you have access to and go on ahead and use fresh and dried interchangeably if you like. Bottom line, keep in mind: 1 tablespoon fresh herbs is equal to 1 teaspoon dried herbs, which happens to be a 3:1 ratio. This recipe is adapted from The Silver Palate Good Times Cookbook – a true classic.
Print Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 6 -8 Appetizer Servings

Ingredients
  

  • FOR THE SHRIMP
  • 1 pound jumbo shrimp shelled and deveined with tails left on (Pssst: you can even use Bay Shrimp if you want)
  • FOR THE DRESSING
  • 3 tablespoons fresh basil chopped (or 1 tablespoon dried basil)
  • 3 tablespoons fresh dill chopped (or 1 tablespoon dried dill)
  • 1 Tablespoon finely chopped fresh rosemary or to taste (rosemary can be quite strong) (or 1 teaspoon dried rosemary)
  • 1 Tablespoon fresh tarragon chopped (or 1 teaspoons dried tarragon)
  • 1 Tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
  • 3 cloves fresh garlic minced
  • 2 Tablespoons spicy mustard
  • 5 Tablespoons freshly squeezed lemon juice
  • 1 cup extra virgin olive oil
  • FOR THE VEG
  • 2 – 3 scallions use both the green and white parts, sliced on the bias
  • 1 red bell pepper cored, seeded, and slivered or diced
  • 1 orange bell pepper cored, seeded, and slivered or diced
  • 1 yellow bell pepper cored, seeded, and slivered or diced
  • Salt and freshly ground pepper to taste

Instructions
 

  • FOR THE SHRIMP
  • Fill a 4-quart or larger sauce pan ¾ full with water and bring to boil.
  • Add about 2 tablespoons salt and return to boil.
  • Add shrimp and cook until opaque in the center, about 2-3 minutes, depending on the size of the shrimp.
  • Remove shrimp from boiling water and immediately plunge into an ice water bath to stop the cooking process. When cooled, drain and refrigerate.
  • FOR THE DRESSING AND VEG
  • Combine all of the garlic, mustard, and lemon juice in a large bowl, blender or food processor. Drizzle in olive oil while processing or whisking by hand until slightly thickened.
  • Stir in the herbs
  • Stir in the slivered peppers and sliced scallions.
  • Gently toss in the shrimp.
  • Season with salt and pepper to taste.
  • COOKS NOTES:
  • Delicious with grilled bread to soak up all the flavorful oil.
  • Also makes a great pasta salad when tossed with some orzo or other pasta of your choice and then cooled.