Genoa Shrimp

• 1 lb.shrimp
• 1 t Old Bay seasoning
• 2 T fresh parsley
• 2 T fresh basil
• 1 C Nicoise olives
• 2 t capers
• 1/4 C minced red onion
• 2 cloves garlic, minced
• 1/2 C olive oil
• 2 T red wine vinegar
• 1 T lemon juice
• freshly ground pepper

1. Bring 1 1/2 quarts water to a boil and add the Old Bay seasoning. Drop in the shrimp, and when water returns to a boil, drain the shrimp, cool and peel. Cut into 1/4" dice.
2. Chop the parsley and basil. Remove pits from the olives, chop coarsely and combine in a bowl with the shrimp, capers, onions, garlic, and herbs.
3. In a separate small bowl, whisk together the olive oil, vinegar, lemon juice and pepper. Add the shrimp mixture, cover and refrigerate at least two hours, stirring once or twice.
4. Serve with crispy baguette bread.

lbshrimp, bay seasoning, t, basil, nicoise olives, capers, ubc, garlic, olive oil, t, lemon juice, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/genoa-shrimp-1276088 (may not work)