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Nalley Pickles

Shrimp Gribiche

Share this RecipePrintShrimp Gribiche
Nalley Pickles

Enjoy Shrimp Gribiche in many different fashions, but notice it has the same great shrimp flavor and the same dill pickle taste!

1/2 cup fresh, chopped parsley
3 tablespoons lemon juice
1/2 cup olive oil
½ cup finely chopped Nalley® dill pickle
1/4 cup capers
2 pounds cooked, peeled medium shrimp (about 26-30 shrimp per pound)

Combine marinade ingredients in a large bowl (everything except shrimp). Add shrimp and mix well. Cover with plastic wrap and refrigerate for 12 hours or overnight, stirring occasionally. If serving as the first course of a sit-down dinner, arrange shrimp atop mixed salad greens on individual salad plates. Spoon remaining marinade over each serving. For serving as a hors d'oeuvres, place an individual shrimp and half a cherry tomato on a wooden skewer. For a buffet table, line a glass bowl with lettuce leaves and mound shrimp in the middle, spooning marinade over top. Set this bowl in a larger container like a punch bowl filled with crushed ice. Serves 8 as a first course.

Makes 52-60 pieces as hors d'oeuvres.

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