Having guests over is fabulous, but it can be stressful. Take some of that stress away by preparing all of your meal the day before. This way, all you need to do is worry about making sure your house is clean the day of! Keep recipes for make-ahead meals close at hand, like this marinated shrimp, as it makes inviting people over so much easier.
Make-Ahead Marinated Shrimp
- 3-4 pounds large frozen, cooked, deveined fresh shrimp
- 2 red onions thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 can artichoke hearts cut into quarters
- 2 ounces capers
- 1 8-ounce jar banana peppers, drained
- 1 cup vegetable oil
- 1 cup red wine vinegar
- 3 Tablespoons agave
- 1 Tablespoon Worcestershire sauce
- 1 1/2 Tablespoons hot sauce
- 1 1/2 Tablespoons Dijon mustard
- Zest of 2 large lemons
- Juice from 2 large lemons zest first, then juice
- 2 teaspoons Kosher salt
- 1 Tablespoon garlic salt
- Please know that I use this exact same recipe whether I have 3 or 4 pounds of shrimp. Most bags of shrimp come in 1.5-pound or 2-pound options.
- Thaw shrimp in a pot of hot sink water. Meanwhile, use a mandoline (if possible) to thinly slice the onions and peppers. Cut the artichokes into quarters. In a large zip-lock bag (the 2-gallon size), combine thawed shrimp, onions, peppers, artichokes, capers and banana peppers.
- Next, combine the remaining ingredients in a small bowl and mix well. Pour the mixture over the shrimp and vegetables in the zip-lock bag. Seal bag and place in the refrigerator (where it can lie flat to get as much marinade as possible over the shrimp and vegetables). It's really tasty after one hour, but keep turning the bag a few times up to 24 hours.