Marinated Gulf Shrimp
1 Each Lemon, halved
2 Tbsp Liquid Crab Boil, preferably Zatarain’s
1 Tspn Granulated Garlic
1 Tspn Granulated Onion
1 Tspn Whole Black Peppercorns
1 ¼ Lb Large Shrimp (16 to 20 shrimp per Lb), peeled with tail left intact
¼ Cup Seasoned Rice-wine Vinegar
3 Tbsp Creole Mustard*
10 Tbsp Vegetable Oil
2 Tbsp Olive Oil
Kosher Salt and freshly Ground Black Pepper, to taste
1 Cup Red Bell Pepper Strips, roasted
1 Each Red Onion, halved, center removed, and cut into 1/8-inch-thick slices
¼ Cup Chives, chopped
*Do not let the shrimp sit in the Creole mustard vinaigrette for more than two hours or the acid in the vinegar will change the firm texture of the shrimp. Be sure to use seasoned rice wine vinegar, unseasoned doesn’t have the same level of sweetness.
In a large saucepan add 5 cups water. Squeeze lemon into water and add lemon halves along with crab boil, garlic, onion, and peppercorns. Bring mixture to a boil. Add shrimp and boil 1½ minutes, or just until they turn pink. Remove pan from heat and add 8 cups ice over shrimp mixture. Let shrimp sit, covered by ice, 10 minutes. Drain.
In a large bowl whisk together vinegar and mustard. Slowly whisk in oils and season with salt and pepper. Add shrimp, bell pepper, onion, and chives and toss. Adjust seasoning with salt and pepper as needed.