Mr B's MARINATED SHRIMP

Mr. B's Marinated Shrimp
Makes 6 servings

Because it's Lent, here's another Mr. B's Bistro recipe, for Marinated Shrimp. It's served as an appetizer at the restaurant, and at home it's the perfect party food.
"Do not let the shrimp sit in the Creole mustard vinaigrette for more than two hours, or the acid in the vinegar will change the firm texture of the shrimp," the recipe notes. "Be sure to use seasoned rice wine vinegar. Unseasoned doesn't have the same level of sweetness."

1 lemon, halved
2 tablespoons liquid crab boil, preferably Zatarain's
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon whole black peppercorns
1-1/4 pounds large shrimp (16 to 20 per pound), peeled, tail left intact
¼ cup seasoned rice wine vinegar
3 tablespoons Creole mustard
10 tablespoons vegetable oil
2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
1 cup roasted red bell pepper strips
1 red onion, halved, center removed, cut into 1/8-inch-thick slices
¼ cup chopped chives

In a large saucepan, add 5 cups water. Squeeze lemon into water. Add lemon halves, crab boil, granulated garlic, granulated onion and peppercorns. Bring mixture to a boil. Add shrimp and boil 1-1/2 minutes, or just until they turn pink. Remove pan from heat and add 8 cups ice over shrimp mixture. Let shrimp sit, covered by ice, 10 minutes. Drain.
In a large bowl, whisk vinegar and mustard. Slowly whisk in oils. Season with salt and pepper. Add shrimp, bell pepper, onion and chives and toss. Adjust seasoning with salt and pepper as needed. Serve within two hours, or drain vinaigrette.