3 Tbs vegetabel oil
2 garlic cloves, mince
1 tsp dry mustard
1 tsp salt
1/4 cup fresh lemon juice
1 Tbs balsamic vinegar
1 serrano chili, seeded and minced
1/8 tsp cayenne pepper
2 Tbs minced fresh cilantro
1 lime, thinly sliced
1-1/2 lb shimp, shelled and deveined
1/2 cup thihnly sliced red onion
1 lime, halved and thinly sliced
1/2 cup black olived, pitted
1 red bell pepper roasted, peeled, cored, seeded and diced.
Whisk together all the marinade ingredients in a medium bowl.
Cook the shimpin boiling water just until they turn pink, about 2-3 minutes; drain and rinse in cold wter.
In a large bowl, toss together the onionk lime, olives, bel pepper, and marinade. Add the shrimp; cover and refiregerte foir up to 3 hours.