Recipe courtesy of: Taste of Home
2 pounds cooked medium shrimp — peeled and deveined
1 medium red onion — cut into rings
2 medium lemons — cut into slices
1 cup pitted ripe olives — drained
1/2 cup olive oil
1/3 cup minced parsley
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 clove garlic — minced
1 bay leaf
1 tablespoon minced fresh basil or 1 t. dried basil
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon black pepper
1. In a 3-qt. glass serving bowl, combine the shrimp, onion, lemons and olives.
2. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. (Note: I did not have a jar so I just stirred the marinade in a bowl and poured it over the shrimp)
3. Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.
