CHEF KENT WILLIAMS PICKLED SHRIMP - DELICIOUS

Mediterranean Pickled Shrimp

4 Servings

Ingredients:

1 ½ #  Harbor Banks® 26/30 White Shrimp, peeled and deveined

1 c     Monarch® White Vinegar

1 c     Cross Valley Farms®  Red Onion, thinly sliced

1 c     Bellagio® Olive Oil

2 T      Rykoff Sexton International Gold® Capers

2 t      Roseli® Garlic, chopped

1        Roseli® Roasted Red Pepper, chopped

10      Roseli® Pepperoncini Peppers, seeded and diced

3 oz    Glenview Farms® Feta Cheese, crumbled

20      Rykoff Sexton International Gold® Kalamata Olives, pitted and halved

¼ c    Cross Valley Farms® Flat Parsley, chopped

4        Cross Valley Farms® Bib Lettuce Cups

Method:

Cook shrimp in salted boiling water for one minute. Shock in an ice water bath and drain.  Combine vinegar, onions, oil, capers, garlic and cooked shrimp.  Refrigerate for at least 8 hours or longer. Stir and turn at least four times during this time.  Drain off oil. Add the garnish of red pepper, Pepperoncini, feta cheese, olives and parsley and toss.  Serve in lettuce cups. Also works well with pasta hot or cold.