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fresh parsley, minced
ground black pepper
(large-26/30 count) cooked shrimp, peeled and deveined, tails on
Shrimp should be cooled.
Combine all ingredients, except shrimp, in a small bowl and whisk until combined.
Place shrimp in a large zipper-type plastic bag and pour marinade over. Squeeze out air and seal. "Massage" the shrimp to distribute the marinade.
Place in refrigerator until well-chilled.
Place shrimp and some of the marinade in a bowl to serve.