2 lb peeled and devined shrimp (16-21 per lb), thawed if frozen
1 jar (7 oz) roasted peppers, drained and diced
1/4 cup chopped parsley
1/2 cup crumbled feta cheese
Instructions
Marinade- Combine ingredients in a large ziplock bag; sealbag, then turn a few times to mix. Set aside.
Add shrimp to a large deep skillet of boiling water. Reduce heat and cook 1 to 2 minutes or until just cooked through. Drain; rinse under cold water and again.
Add shrimp to bag with marinade; seat and turn to coat.
Refrigerate overnight, turning bag occasionally. Transfer to serving bowl; stir in rroasted peppers, parsley, and feta. Toss.
Originally Submitted
2/6/2009
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