Pickled Shrimp And Peppers
|Unpeeled medium shrimp||25 (Fresh)|
|Brown sugar||2 1⁄2 Tablespoon|
|Dry mustard||2 Teaspoon (English Style)|
|Ground ginger||1⁄2 Teaspoon|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Low sodium worcestershire sauce||1 1⁄2 Tablespoon|
|Olive oil||1 Tablespoon|
|Hot sauce||1 Teaspoon|
|Julienned sweet red pepper||1⁄2 Cup (8 tbs)|
|Julienned sweet yellow peppers||1⁄2 Cup (8 tbs)|
|Julienned green peppers||1⁄2 Cup (8 tbs)|
|Fresh spinach leaves||25 Medium|
Peel and devein shrimp, leaving tails intact.
Combine brown sugar and next 7 ingredients in a medium saucepan; bring to a boil, stirring constantly until brown sugar dissolves.
Reduce heat, and simmer, uncovered, 5 minutes.
Add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Transfer shrimp mixture to a bowl; add peppers, and toss well.
Cover and marinate in refrigerator 3 hours.
Drain shrimp mixture, discarding liquid.
Arrange spinach leaves on a large serving platter; divide pepper strips evenly among spinach leaves.
Top each with 1 shrimp.