Peppercorn Marinated Shrimp
¾ cup balsamic vinegar
3 Tablespoons Dijon mustard
¼ cup Worcestershire sauce
3 cloves garlic, minced
Juice of 1 lemon or lime
2½ cups virgin olive oil
5 pounds fresh medium shrimp, boiled, peeled, and deveined
6 bay leaves
6 Tablespoons capers
1 large red onion, minced
6 Tablespoons black and green peppercorns
Lemon slices
Chopped fresh basil
Combine vinegar, mustard, Worcestershire, garlic and lemon juice in a small bowl. Whisk in olive oil. Set aside. Layer one-third shrimp, 2 bay leaves, 2 tablespoons capers, one-third red onion and 2 tablespoons peppercorns in a nonmetallic bowl. Repeat layers until all shrimp are used. Pour marinade over shrimp. Cover and refrigerate 8 to 10 hours. Remove bay leaves. Serve chilled. Garnish with lemon slices and sprinkle with basil.