Ingredients
2 pounds cooked medium shrimp, peeled and deveined1 medium red onion, sliced and separated into rings2 medium lemons, cut into slices1 cup pitted ripe olives, drained1/2 cup olive oil1/3 cup minced fresh parsley3 tablespoons lemon juice3 tablespoons red wine vinegar1 garlic clove, minced1 bay leaf1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon salt1 teaspoon ground mustard1/4 teaspoon pepper
Preparation
In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine 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.
