- In a large resealable plastic bag combine oil, vinegar, shallot, oregano, lemon peel, lemon juice, salt, and garlic. Seal bag; mix marinade well. Set bag in a large bowl; add shrimp, cheese, tomatoes, and capers to marinade. Seal bag; marinate in the refrigerator for 2 to 6 hours, turning bag occasionally.
- Chill 8 margarita glasses or small glass serving dishes in the refrigerator until ready to use. To serve, spoon shrimp mixture into chilled glasses. Makes 8 servings.
From the Test Kitchen
Prepare as above, except for the marinade, in a large resealable bag combine 1/4 cup lemon juice, 1/4 cup salad oil, 1-1/2 teaspoons Cajun seasoning, and 2 cloves garlic, minced. Omit provolone cheese and capers. Add 1 cup chopped red, yellow, and/or green sweet pepper and 3/4 cup sliced celery to the marinade with the shrimp.
Prepare as above, except for marinade, in a large resealable bag combine 1/2 cup grapefruit juice; 1/4 cup salad oil; 1 tablespoon honey; 2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper.
Prepare as above, except for marinade, in a large resealable bag use 1 cup purchased Italian vinaigrette, or dried tomato vinaigrette.
Nutrition Facts(Mediterranean Shrimp)
- Per serving:
- 179 kcal cal.,
- 11 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 120 mg chol.,
- 654 mg sodium,
- 3 g carb.,
- 1 g fiber,
- 1 g sugar,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet