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Zesty Holiday Confetti Shrimp

Step up your shrimp ring game this holiday season with Andrea Buckett's spiced-up confetti shrimp. 



  • 3 tablespoons olive oil
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon horseradish
  • 2 teaspoons dry mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 small clove of garlic, finely minced
  • 1 tablespoon minced shallot
  • 1/4 cup finely chopped roasted red pepper
  • 1/4 cup finely chopped green olives
  • 1 tablespoon, minced parsley
  • 1 small lemon
  • 454g cooked shrimp, diced


  1. Whisk together the olive oil, rice vinegar, horseradish, dry mustard powder, cayenne pepper, ground pepper and salt.  Stir in the garlic, shallot, roasted red pepper, olives and parsley.
  2. Peel the lemon, removing the white pitch. Supreme the lemon segments by cutting between the membranes and popping out the segments. Chop the lemon segments into small pieces. Transfer them, along with any juice that has accumulated into the bowl.
  3. Stir in the shrimp. Cover and refrigerate for 1 hour or up to 24 hours. 
  4. Serve on crostini, Belgian endive or with nachos chips. Enjoy!

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