Source: dLife

Succulent shrimp in a spicy citrus marinade.

Servings

0.25 cup vegetable oil
0.5 tsp minced garlic
1 tbsp dry mustard
0.5 cup fresh lemon juice
1 pinch salt and pepper (to taste)
1 tbsp red wine vinegar
1 bay leaves
1 pinch ground cayenne (red pepper)
2 tbsp chopped parsley
1 red onion , thinly sliced
2 tbsp capers, drained
2 lb cooked shrimp , peeled

1 In a small bowl, combine the oil, garlic, dry mustard, lemon juice, salt, pepper, vinegar, bay leaf, and cayenne pepper.
2 Stir in the parsley, red onion, and capers. Add the shrimp, tossing until well coated, and refrigerate for at least 2 hours or up to overnight.
3 Drain the marinade, remove the bay leaf, and serve the shrimp with the onion, parsley, and capers.