Lemon Shrimp

• Zest of 1 lemon
• 1/2 cup lemon juice, from approximately 2 large lemons
• 2 cloves garlic, crushed
• 1 tablespoon wine or sherry vinegar
• 2 tablespoons olive oil
• 12 black olives, kalamata or oil-cured, pitted, and halved
• 6 anchovy fillets, coarsely chopped
• 1 small red onion, thinly sliced
• 1 bay leaf, crumbled
• Pinch of piment d'Espelette or cayenne powder
• 1 to 1 1/2 pounds large shrimp
• 2 to 3 teaspoons salt
• 1 ripe avocado, pitted, peeled, and sliced (optional)

1. Prepare marinade in a large bowl by combining lemon zest, lemon juice, garlic, vinegar, oil, olives, anchovies, red onion, bay leaf, and piment d'Espelette.
2. Peel and clean shrimp, leaving tails on.
3. Partially fill a pot with water, add salt, and bring to a boil.
4. Add shrimp and boil for 1 1/2 to 2 minutes, or until shrimp pinks and the flesh looks opaque.
5. Remove immediately.
6. Drain and place hot shrimp into marinade.
7. If additional liquid is needed to cover most of the shrimp, add a few tablespoons of the shrimp poaching water to the marinade.
8. Cover and refrigerate for at least 2 to 3 hours, turning the shrimp once.
9. Serve with avocado slices (if desired), on a salad, or by themselves as a shrimp cocktail.

lemon, lemon juice, garlic, wine, olive oil, black olives, anchovy, red onion, bay leaf, piment, shrimp, salt, avocado

Taken from www.epicurious.com/recipes/food/views/lemon-shrimp-109505 (may not work)