Marinated Lemon Shrimp With Olives

Ingredients

• 0.3 cup honey 
• 1 teaspoon hot sauce 
• 1  optional: lemon sliced
• 0.5 cup juice of lemon fresh
• 0.5 cup olive oil 
• 0.5 teaspoon pepper freshly ground
• 5.8 oz pimiento-stuffed olives spanish drained
• 1 pound shrimp raw unpeeled
• 1 small onion red sliced cut in half and
• 0.5 teaspoon salt 
• 0.8 cup vinegar white

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.
2. Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired.
3. Whisk together vinegar and next 6 ingredients in a large bowl.
4. Pour mixture into a large zip-top plastic freezer bag; add shrimp, olives, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally.
5. Drain mixture, discarding marinade.
6. Place in serving bowls.