Marinated Shrimp

• 3/4 c. chive blossom, white wine or rice vinegar
• 3/4 c. extra virgin olive oil
• 1/4 c. shallots, minced
• 1/4 c. sweet green pepper, cored, seeded and minced
• 1 Tbsp. Dijon mustard
• 2 Tbsp. fresh chives, minced
• 1 Tbsp. capers
• 1 clove garlic, minced
• 1/2 tsp. hot red pepper sauce
• 4 lb. shrimp, peeled and deveined

1. In a large, nonreactive bowl, combine all ingredients, except shrimp.
2. Whisk together.
3. Fill a large kettle 3/4 full of water; bring to a boil over high heat.
4. Add shrimp; cook until opaque in the center, or for about 3 to 4 minutes.
5. Drain; add to the marinade, stirring to coat.
6. Cover; refrigerate for at least 3 to 4 hours before serving.
7. Yields 8 servings.

chive blossom, extra virgin olive oil, shallots, sweet green pepper, mustard, fresh chives, capers, clove garlic, hot red pepper sauce, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414529 (may not work)