Mustard Marinated Shrimp

Forget shrimp cocktail. Try this spicy and tangy mustard marinade for your next dinner party. Sarah P. introduced me to this recipe and it's a staple at most Mott-family events now.

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup apple cider vinegar
• 1 teaspoon black pepper
• 1/4 cup dry mustard
• 1 teaspoon red pepper flakes
• 2 teaspoons salt
• 1/4 cup vegetable oil
• 1/4 cup extra virgin olive oil
• 1/4 cup flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 6 green onions, chopped
• 1/4 cup capers, drained
• 2 1/2 lbs medium Gulf shrimp, cooked and peeled

Directions

1. Blend the the vinegars, black pepper, dry mustard, red pepper flakes, and salt in a food processor on low speed for a few seconds.
2. Slowly add in the oils, continuing to blend until the mixture thickens slightly.
3. Add the parsley, garlic, green onions, and capers, pulse to combine.
4. In a large boil, pour the marinade over the shrimp and coat thoroughly.
5. Cover and refrigerate overnight or up to 2 days.
6. Drain the marinade from the shrimp and serve chilled.

* This recipe is adapted from Ambrosia: A Deep South Mixture of Homes, Recipes & Histories.