Cynthia Nims’ Herb-Marinated Shrimp
By Seattle Mag September 2, 2014
from Gourmet Game Night, © Cynthia Nims
1/2 cup chopped fresh tender herbs (flat-leaf parsley, tarragon, fennel, chervil, and/or
chives)
1/4 cup white wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper
18 large shrimp (about 1 pound), peeled and deveined
18 pickled cocktail onions
In a medium bowl, combine the herbs, vinegar, and olive oil, with a good pinch each of salt and pepper. Stir to mix; set aside.
Bring a medium pan of salted water to a boil. Add the shrimp and cook until just opaque through the thickest part, about 2 minutes. Drain well and let cool for a few minutes. Add the warm shrimp to the marinade and let cool to room temperature, stirring a few times. Cover and refrigerate until chilled, at least 1 hour, stirring occasionally.
To serve, spear each shrimp onto a small skewer or pick, with 1 pickled onion in the nook of the shrimp’s curve. It’s fine for some of the herbs to be clinging to the shrimp, but brush off any excessive herbs. Arrange the shrimp skewers on a plate and serve.
Makes 18 shrimp