Marinated Shrimp with Peppers

This is the prefect make ahead recipe for a spring party or picnic.  This recipe requires that you marinate the shrimp and peppers 8 – 48 hours.  All you do prior to serving is drain and place in a beautiful dish.  I served along side a chilled Rose and crackers.  What a delightful first coarse.

Marinated Shrimp and Peppers

Servings 10

Ingredients

  • 2 pounds jumbo shrimp, peeled and deveined and cooked
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 tablespoon olive oil
  • 2 cup red onion, thinly sliced
  • 3 tablespoons capers, drained
  • MARINADE
  • 1 1/2 cups canola oil
  • 1/2 cup apple cider vinegar
  • 1/2 cup tomato sauce
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 450 degrees. Cut each pepper in half, remove seeds and flatten with the palm of your hand.  Place peppers, skin side up on a baking sheet, brush with olive oil.  Roast peppers until the skin blisters and chars.  This will take between 15 - 25 minutes, watch closely.  Remove peppers from the oven and place in a plastic bag to steam for 10 minutes.  Remove from the bag, the skins will remove easily, slice peppers into strips.  In a large bowl combine the shrimp, peppers, red onion, and capers.  Mix all of the marinade ingredients together.  Pour over shrimp mixture.  Stir to coat.  Refrigerate at least 8 hours and up to 48 hours.  Stir often while in the refrigerator.  When ready to serve, drain the shrimp mixture and serve.