This colorful starter couldn’t be easier to prepare, especially if you take advantage of the free steaming and deveining available at many seafood counters.
1/3 cup white wine vinegar
2 tablespoons sherry vinegar
1 clove garlic, minced
1/2 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
2 bay leaves, broken in half
1/4 cup capers, drained
1 pound medium shrimp, cooked, peeled and deveined
1 medium red onion, cut in half and sliced thin crosswise
3 bell peppers, red, yellow and orange, cut into thin strips
In a bowl, whisk together the vinegars, garlic, thyme, sugar, salt and pepper. Add the oil in a stream, whisking until emulsified. Add the bay leaf and capers. Place the shrimp, onion and peppers in a heavy, sealable plastic bag. Add marinade, seal bag, and turn a few times to coat. Place in the refrigerator for at least 8 hours or overnight. Drain shrimp and vegetables, discard bay leaves, and arrange on a serving platter. Serve with crostini or mounded on salad greens. Serves 8 to 10.
