This recipe offers a delightful twist on marinated shrimp, combining fresh herbs and citrus for a vibrant and flavorful dish.
Bring a large pot of water to a boil. Add the shrimp and cook until they turn pink, about 2-3 minutes. Drain and rinse with cold water.
Avoid overcooking the shrimp to maintain their tender texture.
Layer the cooked shrimp, red onion slices, and yellow bell pepper slices in an airtight container.
Ensure the layers are evenly distributed for consistent marination.
In a mixing bowl, whisk together the red wine vinegar, sugar, lemon zest and juice, white wine Worcestershire sauce, Dijon mustard, salt, and minced garlic.
Taste the marinade and adjust the seasoning if necessary.
Pour the marinade over the shrimp mixture in the container. Seal and refrigerate for 48 hours, stirring occasionally.
Stirring occasionally ensures even marination.
Before serving, stir in the fresh basil and let sit for 1 hour.
Adding the basil just before serving preserves its fresh flavor.
Serve the marinated shrimp chilled as an appetizer or over a bed of greens as a main course.
Garnish with additional fresh herbs or lemon slices for presentation.
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