3 tablespoons white wine vinegar or cider vinegar
1/2 cup lemon juice
1 1/2 tablespoons Dijon mustard
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 cup olive oil
1 jar (4 ounces) diced pimiento, undrained
4-ounce can sliced black olives, drained
1 small red onion, thinly sliced
1/2 cup fresh dill, minced
2 tablespoons ground shrimp-boil seasoning (such as Old Bay)
2 pounds frozen peeled, deveined shrimp

Marinade: Whisk together vinegar, lemon juice, mustard, garlic and salt in a large glass or stainless steel bowl. Slowly whisk in oil. Stir in pimiento (or roasted red bell pepper), olives, onion and dill. Set aside while cooking the shrimp (unless you bought shrimp already cooked.)

Fill a large saucepan with water and stir in shrimp boil seasoning. Bring to a boil over high heat. Add uncooked shrimp and cook until just cooked through the centers, 2 to 4 minutes. Drain. Add hot shrimp to marinade; stir to coat shrimp.

Let cool to room temperature up to 1 hour, stirring occasionally. Cover and refrigerate 2 to 3 days. Stir 3 or 4 times a day. Serve shrimp arranged on a platter or piled into a serving dish. Spear with toothpicks or cocktail forks. Makes 10 servings, each 168 calories, 8 grams fat, 529 mg. sodium.

- From Sarah Leah Chase, for Butterball