Ingredients
3/4 cup balsamic vinegar
3 Tbs Dijon mustard
1/4 cup Worcestershire
2 Tbs crushed garlic
Joice of 1 lemon
2 1/2 olive oil
6 bay leaves
6 Tbs cappers
Fresh gound pepper
Preparation
Combine vinegar, mustard, worcestershire, garlic, and lemon joice in a small bowl, whisk in olive oil. Set aside. Lyer 1/3 shrimp, 2 bay leaves, 2 Tbs capers, 1/3 red oinion & pepper. Repeat layers until all shrimp are used. Pour marinade over shrimp, cover and refrigerate overnight. Drain remove bay leaves. Serve chilled serve with lemon slices & sprinkle with basil.
