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Ingredients
½ cup thinly sliced onion
¼ cup rice vinegar
1 tbsp lemon juice
½ garlic clove, sliced
½ pound shelled and deveined medium shrimp
1tbsp chopped fresh Italian (flat-leaf) parsley
2 tsp olive or vegetable oil
Method
In small saucepan combine onion, vinegar, lemon juice and garlic and
cook over high heat until mixture comes to a boil.
Add shrimp and stir
to combine; cook until shrimp just turn pink, about 1 minute.
Remove
from heat and stir in remaining ingredients.
Let cool slightly.
Transfer to container (not aluminum), cover, and refrigerate un5il
chilled, at least 4 hours or overnight.
MAKES 2 SERVINGS
Note:
It's best to marinate in glass or
stainless-steel containers; acidic ingredients such as sherry and lemon
juice may react with aluminium, causing color and flavor changes in
food. |
