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    • Hi Susie.

      It’s just olive oil, lemon juice, sea salt and black pepper. The shrimp were poached in lightly salted water along with celery, carrot and onion, and seasoned with a couple of tablespoons of red wine vinegar, for about 10 minutes, then peeled and marinated in the olive oil/lemon juice mixture for one hour.

      Thanks for commenting.


    • Hi Daisy.

      The recipe isn’t mine, but in Marcella Hazan’s “Essentials of Classic Italian Cooking” (2012 edition). I don’t remember the page number off hand, though.


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