Basque Lemon Shrimp

Well, it’s finally happened.  My dairy and meat loving self has finally started to crave the lighter foods of summer.  And so this lemon shrimp dish found me just in time.  It comes together quickly but needs an hour or two to marinate.  Just try not to make it too far ahead of time- the lemon juice will continue to “cook” the shrimp, leaving it a bit rubbery if you let it sit for more than a couple hours.

But my guess is they won’t make it that long.  With a pleasant lemony tang punctuated by the occasional sharpness of the olives and anchovies, the shrimp are great alone as a cold salad or antipasto.  Or put them atop a bed of greens or grains with a side of sliced avocado for a simple summer meal.

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Basque Lemon Shrimp

Yield: 4 servings

Ingredients:

* 1/2 cup lemon juice
* 1 Tablespoon sherry or wine vinegar
* 3 Tablespoons olive oil, divided
* 12 black olives, pitted and roughly chopped
* 6 anchovy filets, roughly chopped
* 1 medium red onion, very finely sliced
* 1 bay leaf, crumbled
* 1/4 teaspoon cayenne pepper
* 3 cloves garlic, minced
* 1 pound shrimp, peeled and deveined
* salt and pepper
* 1 avocado, pitted, peeled and sliced (optional)

Directions:

Prepare marinade by combining the lemon juice, vinegar, 2 tablespoons of the olive oil, olives, anchovies, red onion, bay leaf, and cayenne.

Heat the remaining tablespoon of olive oil in a medium saute pan and fry the garlic 1-2 minutes, or until fragrant. Add the shrimp and cook, stirring occasionally until no longer pink. Add the shrimp, garlic and accumulated juices into the marinade and stir to coat.

Let cool to room temperature and then place in the fridge to chill another hour or two, stirring once or twice.

Serve alone or atop a bed of lettuce or whole grains, with the sliced avocado, if desired.

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6 Responses to “Basque Lemon Shrimp”

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    1
    Ryan Evers — July 7, 2011 at 9:26 pm

    Anything with avocado in it is to die for! I'm going to be guilty of asking my wife for this instead of steak for dinner. LOL

    Reply

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    2
    annie — July 8, 2011 at 2:32 am

    Oh this looks just unbelievable…I can't stop looking at your photos. Any suggestion for a grain to serve it on?

    Reply

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    3
    Marla — July 8, 2011 at 3:16 am

    This shrimp looks perfect for hot summer days – a nice light lunch.

    Reply

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    4
    CATE — July 8, 2011 at 4:35 am

    Thanks guys :)

    Annie, I'd probably go for something light, maybe a quinoa?

    Reply

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    5
    Dinner at Six Thirty — July 8, 2011 at 5:58 pm

    looks terrific! love this recipe! thanks for sharing! :)

    Reply

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    6
    Anne-Marie @ This Mama Cooks! — July 11, 2011 at 3:20 pm

    Shrimp and avocado are a wonderful combination. This reminds me a bit of ceviche.

    Reply

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