Upside-Down Marinated Shrimp Bowl

• 1 teaspoon salt (only if using raw shrimp)
• 5 lbs large shrimp, peeled and deveined with TAILS LEFT ON (raw or cooked)
• Marinade
• 1/2 cup olive oil
• 1/2 cup white wine vinegar or 1/2 cup red wine vinegar
• 1 1/2 teaspoons lemon zest
• 1/4 cup lemon juice
• 2 tablespoons tomato paste
• 1 tablespoon honey
• 3 garlic cloves, minced
• 2 teaspoons gingerroot, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• Optional Garnishes
• assorted fresh greens (optional) or herbs (optional)
• lime wedges (optional) or lemon wedge (optional)
• red onion, thinly sliced and separated into rings (optional)
• cucumber, thinly sliced (or ribboned) (optional)
• yellow pear tomatoes (optional) or cherry tomatoes (optional)

1. If using pre-cooked shrimp, skip to step 6. (You will not need the salt).
2. In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling.
3. Add the shrimp, bring to a boil, reduce heat.
4. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.
5. Drain shrimp, rinse under cold running water, drain again.
6. To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep.
7. Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.).
8. Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl.
9. When bowl is full, press down with plate one more time.
10. For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper.
11. Cover and shake well.
12. Pour marinade over shrimp in bowl.
13. Cover and chill overnight in the refrigerator, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
14. Before serving, hold the plate off-center and invert bowl slightly to drain off marinade.
15. Repeat inverting and draining until all marinade is drained.
16. Discard marinade.
17. Place serving platter over bowl; carefully invert bowl to unmold.
18. If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp.
19. MAKE-AHEAD TIP: Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.

salt, shrimp, marinade, olive oil, white wine vinegar, lemon zest, lemon juice, tomato paste, honey, garlic, gingerroot, salt, ground red pepper, fresh greens, lime wedges, red onion, cucumber, yellow pear tomatoes

Taken from www.food.com/recipe/upside-down-marinated-shrimp-bowl-234714 (may not work)