Your are going to love this super easy appetizer recipe. It has become one of my favorites for those famous "5 a 7", or served as a light appetizer at your dinner party. Frozen uncooked shrimps work well in this recipe.
1 pound large shrimps peeled (frozen or fresh)
juice and zest of of two lemons (reserve some of the zest for garnish)
1/4 cup parsley, finely chopped (reserve 2 teaspoons for garnish)
1 garlic clove finely chopped
1/4 cup olive oil
1 tablespoon caper
1/2 teaspoon salt
1/4 teaspoon pepper
Defrost the shrimp and cook them in boiling water for two minutes. Once cooked, drain and immediately transfer to a bowl filled with iced water. This stops the cooking process and helps retain the shrimp's beautiful pink colour. Drain the shrimps; and gently pat them with a paper towel to remove any excess water. Set aside in a mixing bowl.
In a small bowl, add the garlic, parsley, lemon juice, zest , capers and salt and pepper. Gradually whisk in the olive oil. Set aside 2 tablespoons of the marinade. Add the garlic lemon marinade to the shrimps and toss. Cover the bowl with a plastic wrap, and refrigerate for at least half an hour before serving. Arrange the shrimps on a serving dish, drizzle with the reserved marinade. Garnish with the parsley and lemon zest.