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Marinated Shrimp With Lemons and Onions

Thu, 07/07/1988 - 15:28

This year’s Guild Hall Joys of Sum­mer weekend (July 29 through 31) features dinners from two noted food writers, Florence Fabricant and Mary Emmerling. Following are some of the dishes that will be served at these festive meals.

Ms. Emmerling has elected to serve a menu from her newly pub­lished book, “American Country Cooking.” This hors d’oeuvre will lead things off at her dress-in-white summer dinner for ten.

Marinated Shrimp With Lemons and Onions

3 lbs. medium shrimp, cooked and shelled
3 medium onions, thinly sliced
2 lemons, thinly sliced
1 cup chopped fresh parsley
Salt and freshly ground black pepper
1/2 tsp. Tabasco sauce
Olive oil
Bay leaves

In a glass or ceramic serving dish, layer the shrimp, onions, lemons, and parsley. Season generously with salt and pepper and sprinkle with the Tabasco. Pour on enough olive oil to cover. Tuck the bay leaves under the top layer.

Cover with plastic wrap and refrig­erate for six to eight hours, or until chilled and the flavors have inter­mingled. Serve directly from the dish.

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