Clinton Kelly’s Lemon Shrimp

by Rachael Ray Show Staff 9:00 AM, December 8, 2014

Aired December 8, 2014

Serves 12 as an appetizer

Zest of lemon
1/2 cup lemon juice, from 2 large lemons
2 cloves garlic, crushed
1 tablespoon wine or sherry vinegar
2 tablespoons olive oil
12 green olives, pitted
1 small red onion, thinly sliced
Pinch of cayenne powder
1 to 1 1/2 pounds large shrimp, peeled and deveined, thawed if frozen
2 to 3 teaspoons salt


In a large bowl, combine lemon zest, lemon juice, garlic, wine or vinegar, oil, olives, red onion and cayenne powder

Add salt to a pot of water and bring to a boil. Add thawed shrimp and boil for 1 1/2 to 2 minutes, or until shrimp is pink and opaque. Remove immediately. Reserve a half cup of cooking liquid, then drain and place shrimp into marinade.

If needed, add a few tablespoons, of the cooking liquid to the marinade. Cover and refrigerate for 2 to 3 hours, turning the shrimp once.

Serve on a platter with crusty bread or as individual portions in small bowls or parfait.