Bon temps means “good times” in French, and that’s what you’ll have with this easy fantastic shrimp appetizer. It could also serve as a light supper.
Paired with roasted pork tenderloin sandwiches, fresh grilled veggie tray and The Famous Maltby Artichoke Dip (ck out recipe under Appetizers) and you have a fantastic meal for Christmas Eve or any gathering. If you can find shrimp already cooked and ready to eat, snap it up. (I buy mine at Costco in the freezer section)
Then you can just marinate and enjoy!
I would highly suggest you double the recipe cause it flies off plates!
3 quarts water
1 large lemon, sliced
4 pounds unpeeled large fresh shrimp
1½ cups canola oil
½ cup extra-virgin olive oil
1/3 cup hot sauce
1 Tbsp. minced garlic
1 Tbsp. olive oil
1½ tsp. salt
½ tsp. ground black pepper
1½ tsp. seafood seasoning
1½ tsp. dried oregano
1½ tsp. dried thyme
3 Tbsp. minced fresh parsley
3 Tbsp. minced fresh basil
Bring water and lemon to a boil. Add shrimp and cook 3–5 minutes or until shrimp turns pink. Drain well and rinse with cold water. Chill. Peel and devein shrimp. Place shrimp in a large, heavy-duty, zip-top plastic bag. Combine vegetable oils and remaining ingredients,; stir well, and pour over shrimp. Seal bag and marinate in refrigerator 8 hours. Drain before serving. Makes 25 appetizer servings.
Recipe featured in The Christmas Kitchen a gathering place for making memories by Tammy Maltby with Anne Christian Buchanan. All rights reserved.