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1 pound large shrimp (26-30) peeled, deveined and cooked |
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Juice and zest of two lemons |
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1 tbsp chopped fresh garlic |
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1/2 cup finely chopped parsley |
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1/2 tsp salt |
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1/4 tsp black pepper |
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1/4 cup olive oil |
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1 tbsp capers |
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Garnish: lemon zest, lemon slices, chopped fresh parsley |
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Clean shrimp, if necessary, and poach until pink. Cool in ice. Drain shrimp from ice. |
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In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt, pepper, olive oil and capers. Add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving. |
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Arrange shrimp in decorative design on platter. Garnish with lemon zest and parsley. |
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