7 1/2 mugs water
3 pounds unpeeled, substantial new shrimp $
2 little purple onions, cut
1 mug vegetable oil
1 mug red wine vinegar
3 tablespoons sugar
1 tablespoon ground lemon skin
3 tablespoons crisp lemon juice
1 tablespoon Dijon mustard
1 tablespoon white wine Worcestershire sauce
1 tablespoon hot sauce $
1/2 teaspoon salt
1/2 mug hacked crisp basil
2 garlic cloves, pressed
1. Heat water to the point of boiling; include shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Empty and flush with frosty water. Peel shrimp; devein, if wanted.
2. Layer shrimp and onion cuts in a water/air proof holder.
3. Whisk together oil and next 10 fixings; spill over shrimp mixture. Cover and chill 24 hours, mixing at times.