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3 pounds peeled, jumbo cooked shrimp with tails
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1 small red onion, sliced
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1 medium-size yellow bell sliced
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4 fresh bay leaves
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1 cup canola oil
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1 cup white balsamic vinegar
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3 tablespoons sugar
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1 tablespoon lemon zest
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3 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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1 tablespoon hot sauce
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1 teaspoon kosher salt
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2 garlic cloves, pressed
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1 teaspoon dried crushed red pepper
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