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© Meredith Corporation. All rights reserved. Used with permission.
(about 5 pounds)
In a large pot, bring 5 quarts water and 1 teaspoon salt to a boil. Add shrimp, return to a boil; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Drain shrimp. Rinse under cold running water; drain again.
To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep. Arrange the shrimp, tails toward the center, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is filled, pressing down every couple of layers with the bottom of a plate that will fit into the bowl. When bowl is full, press down with plate once again.
In a small bowl, combine oil, vinegar, lemon zest, lemon juice, tomato paste, honey, garlic, ginger, the remaining 1/2 teaspoon salt and cayenne. Cover and shake well. Pour the marinade over the shrimp in the bowl. Cover and chill overnight, occasionally placing a flat plate larger than the bowl tightly over the bowl and inverting it to redistribute marinade.
Before serving, hold the plate off-center and invert bowl slightly to drain off the marinade. Repeat inverting and draining until all the marinade is drained. Discard marinade. Place a serving platter with 1/2-inch sides over the bowl (as shrimp will continue to water out a bit); carefully invert bowl to unmold.
If desired, arrange cucumber and red onion around the shrimp.