Fall in the Lowcountry provides many opportunities for just kicking back and enjoying life. It may be a football tailgate, an early evening neighborhood block party or just a couple of cold beers on the back patio whatever the occasion, some local shrimp and this recipe will add to the quality of a sunny fall afternoon. I made this a couple of weeks ago when we headed up to Columbia to visit our oldest son, J.D., at the University of South Carolina for USC Parents Weekend. We enjoyed our pre-game tailgate for the Vanderbilt game even though a quick splash and dash thunderstorm occurred just as we were pulling into the lot.
2 pounds cooked medium shrimp, peeled and deveined
1 medium red onion, sliced and separated into rings
2 medium lemons, cut into slices
1 cup pitted ripe olives, drained
1/2 cup olive oil
1/3 cup minced fresh parsley
3 tablespoons lemon juice
3 tablespoons red wine vinegar
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
In a 3-qt. 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. Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving. Yield: 14 servings.