Cold Marinated Shrimp

From Mary

2 lbs. cooked med. shrimp, peeled and deveined (Costco has a 2# cooked, tail off shrimp, frozen in a bag)
1 med. red onion cut into rings
2 med. lemons, cut into slices
1 c. pitted ripe olives (1 can)
1/2 c. olive oil
1/3 c. minced fresh parsley (less of dried)
3 T. cider or red wine vinegar (balsamic vinegar has tons of flavor)
3 T. lemon juice
1 garlic clove, minced (or garlic pwd.)
1 bay leaf (or not, if you don’t have one)
1 T. minced fresh basil or 1 t. dried
1 t. salt (omit)
1 t. ground mustard (emergency sub: one big squirt of table mustard)
1/3 t. pepper

Mary said you could use 4 lbs shrimp and not double marinade.
In 3 qt. glass bowl (or gallon zip lock bag), combine shrimp, onion, lemons, olives. In jar with tight fitting lid, combine the remaining ingredients. Shake well Pour over shrimp mixture and stir gently to coat (I put in bag before shrimp and massaged it instead then added shrimp). Cover and refrigerate for 24 hrs., stirring occasionally. Discard bay leaf before serving.

I put whole business in plastic bags and turned once in awhile.

Drain marinade and discard. Serve in a large flat dish, with dipping sauce on the side: mix cocktail sauce and mayo but Mary just uses catsup, horseradish and mayo.

There is a note on my adaptations: There was an increase in flavor with my changes. However, there was a loss in the color of the shrimp. The basamic vinegar darkened the shrimp somewhat. That didn't stop them from being the hit of the party, though. Just be aware.