Overnight Marinated Shrimp

-from Southern Living

I will be making these shrimp for years and years to come. You have to make them a day ahead, so that is just awesome. They are easy, beautiful, and look like you put way more effort into them than you did. Really fantastic little things. Don't be surprised if I bring these the next time you invite me to a potluck or party.

• 3 lbs large shrimp (I bought frozen, raw, peeled, deveined shrimp)
• 2 small red onions, sliced
• 1 yellow bell pepper, sliced
• 1 cup vegetable oil
• 1 cup red wine vinegar
• 3 tablespoons sugar
• 1 tablespoon grated lemon rind 
• 3 tablespoons fresh lemon juice (from the lemon you just zested, please)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (I used Tabasco)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 2 garlic cloves, pressed

Boil your shrimp, and immediately transfer them to ice water to shock them and stop the cooking process. I think you could also just use already cooked shrimp if you prefer, but I really like these wild-caught gulf shrimp I get and the only way I can get them is raw. Layer shrimp, bell peppers, and onion in a large dish. Mix all remaining ingredients and pour over shrimp. Cover and refrigerate for 24 hours, stirring occasionally. That's it. They are awesome as-is, but I happen to adore cocktail sauce.....so I made the one below. And I will never make another.

Cocktail Sauce

-from smittenkitchen.com

Mix together the following:

-1 cup ketchup
-2 1/2 teaspoons prepared horseradish
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-1 teaspoon ancho or other mild chili powder
-Pinch cayenne pepper
-1 tablespoon juice from 1 small lemon