LEMON SHRIMP BASQUE STYLE

Zest of 1 lemon
1/2 cup lemon juice, from approximately 2 large lemons
2 cloves garlic, crushed
1 tablespoon wine or sherry vinegar
2 tablespoons olive oil
12 black olives, kalamata or oil-cured, pitted, and halved
6 anchovy fillets, coarsely chopped
1 small red onion, thinly sliced
1 bay leaf, crumbled
Pinch of piment d'Espelette or cayenne powder

1 to 1 1/2 pounds large shrimp, peeled and cleaned (tails left on)
2 to 3 teaspoons salt
1 ripe avocado, pitted, peeled, and sliced (optional)

Prepare marinade in a large bowl by combining lemon zest, lemon juice, garlic, vinegar, oil, olives, anchovies, red onion, bay leaf, and piment d'Espelette.

Partially fill a pot with water, add salt, and bring to a boil, add shrimp and boil for 1 1/2 to 2 minutes (until pink). Remove immediately, drain and place in marinade. If more liquid is needed to cover the shrimp, add some of the poaching water. Cover and refrigerate at least 2 to 3 hours, turning once. Serve with avocado slices on a salad, or by themselves as a shrimp cocktail. Makes 4 servings.