Marinated Lemon Shrimp With Olives

• 1 pound unpeeled, large raw shrimp (31/40 count)
• 1 (5 3/4-oz.) jar pimiento-stuffed Spanish olives, drained
• 3/4 cup white vinegar
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 1/4 cup honey
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 small red onion, cut in half and sliced
• 1 lemon, sliced

1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired.
2. Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, olives, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally. Drain mixture, discarding marinade. Place in serving bowls.

shrimp, spanish olives, white vinegar, lemon juice, olive oil, honey, hot sauce, salt, freshly ground pepper, red onion, lemon

Taken from www.myrecipes.com/recipe/marinated-lemon-shrimp-with-olives (may not work)