We LOVE a cold appetizer in the summer and sometimes get in the rut of chips or veggies and a dip. This one is a showstopper with little to no effort. The trick is letting the shrimp marinate in the refrigerator for at least a couple hours. The longer the better! The lime juice sort of pickles the shrimp and just gives them so much flavor. If you’re short on refrigerator space, throw everything together in a big gallon zip lock bag and marinate there. Then serve in a pretty casserole dish with toothpicks.
1 lb cooked shrimp, peeled and deveined
2 jars of Giardiniera, Liz uses one hot and one mild
the juice of 8-10 limes
1 tbsp kosher salt
a bunch of chopped cilantro
- In a dish (or ziplock bag!), add the shrimp, two jars of giardiniera and lime juice. Mix to combine.
- Add salt and chopped cilantro. Mix around and get all those shrimp nicely bathed in the oil/lime juice mixture.
- If using a dish, top with plastic food wrap and store in the refrigerator for 2 hours. (1 hour works too but the longer the better!).
- Serve with toothpicks and enjoy!
Serve with our Signature Ruffle Casserole Dish & more pieces from our Kitchen Collection.