Lemon-garlic Vinaigrette over Shrimp
1 lb large fresh tiger shrimp unshelled
6 cloves of garlic peeled and pressed through a garlic press
1/3 cup of fresh squeezed lemon juice
1/3 cup extra virgin olive oil
1 T minced fresh Italian parsley
1.5 teaspoons fresh thyme, minced
1.5 teaspoons grated lemon zest, (lemon peel)
Coarse sea salt and fresh ground black pepper
Bring to boil a large pot of salted water. Add shrimp and cook until bright orange in color, will take about 2 minutes. Drain the shrimp, and after they have cooled to touch, remove the shells and set to one side.
In a medium bowl combine garlic, squeezed lemon juice, olive oil, herbs and lemon zest. Whisk thoroughly together. Season to personal taste with sea salt and fresh ground pepper. Add shrimp and carefully toss to coat
Refrigerate for 2-3 hours, stirring occasionally. Enjoy.
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