Picnic Shrimp

“New from the Kitchen”
Recipe of the Month – May 2018

Appetizers & Sorbets: Picnic Shrimp

Another “On Golden Pond” picnic reception item and believe me it doesn’t get any easier than this.
It’s from a new website I found, ladybehindthecurtin.com. Mix all the ingredients, refrigerate, eat (we did put ours on skewers just to be fancy).

Ingredients 
2 shallots, thinly sliced
2 lemons, thinly sliced
1 clove of garlic, minced
1 cup champagne vinegar
1/2 cup extra virgin olive oil
1/4 cup fresh dill, chopped
6 bay leaves
2 tablespoons celery seed
1 tablespoon granulated sugar
2 teaspoons crushed red pepper
1 teaspoon salt
1 pound large shrimp, peeled, deveined, cooked (leave pm the tails).

Instructions 
In a large jar combine all the ingredients and mix well. Refrigerate for at least 8 hours before serving. You can skewer on bamboo skewers for serving if desired.