Pete and I had a nice time at the Bear Mountain Gold Course and Resort near Victoria. Here’s a photo showing some of the golf course:
I started this post off with a photo of the koi pond because today’s recipe will be a bit “fishy”: an aromatic, lemony shrimp salad. I obtained the recipe from our host, Gail Bishop, who in turn pulled it from her copy of “Contest Winning Annual Recipes 2005.” And I promise this truly is a winner; it’s delicious. I would suggest making a big batch on the weekend for appetizers or a light brunch entree. For a weekday brown bag lunch, pair some of the leftovers with vegetable sushi purchased at your local supermarket deli. Or perhaps some nice French sourdough bread spread with butter.
Gail cooked her own shrimp, but you can purchase pre-cooked shrimp at the meat counter, or use frozen thawed cooked shrimp.
MARINATED SHRIMP (14 small servings)
- 2 pounds cooked medium shrimp, peeled and deveined
- 1 medium red onion, cut into rings
- 2 medium lemons, cut into very thin slices
- 1 cup pitted ripe olives
- 1/2 cup olive oil
- 1/3 cup minced fresh parsley
- 3 tablespooons red wine vinegar
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1 bay leaf
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
1.In a 3-quart glass serving bowl, combine the shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat.
2.Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.