Red Pepper Shrimp

Serves: 12
Total Calories: 129


1/2 cup Dijon style mustard
1/2 cup rice wine vinegar
1 teaspoon cajun seasoning
2 teaspoons crushed red pepper, or more
2 pounds large shrimp, peeled, deveined, tails on
1/2 cup olive oil, divided


Shake all ingredients except 2 tablespoons olive oil in a large resealable plastic bag till shrimp are coated, and marinate in refrigerator 4–6 hours.

Sieve to shake off excess marinade. Coat a large skillet with remaining 2 tablespoons olive oil, and heat over medium heat; place shrimp in one layer (cook shrimp in 2 batches). Cook, shaking pan occasionally to turn shrimp, until shrimp turn pink and are cooked through, 3–5 minutes. Serve warm or at room temperature.

Note: Can marinate up to 2 days ahead. Cook day of party and refrigerate till serving time.

Nutritional Facts:

Serves: 12
Total Calories: 129
Calories from Fat: 83

This Red Pepper Shrimp recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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