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Recipes from The Perils of Paella
Caper Vinaigrette Marinated Shrimp
Nancy Fairbanks
- Whisk ½ cup olive oil and ¼ cup red wine vinegar together in a bowl.
- Stir in a small minced onion, 4 tbs. minced dill pickle, 5 tsp. tiny whole capers or chopped larger capers, 1 finely chopped hard-boiled egg, and 1 tbs. minced parsley. Season with salt and freshly ground pepper.
- Add 1 lb. large, cooked, unshelled shrimp and marinate at room temperature for 2 hours before serving with toothpicks.
- If you have to refrigerate the shrimp, return them to room temperature before serving.
More about The Perils of Paella
Nancy Fairbanks
While her husband gives an academic lecture nearby, Carolyn opts to spend time in Barcelona, soaking up the sights, eating out, and visiting her friend Roberta. Her first feast is for the eyes—a modern art museum where Roberta is a resident Miro scholar. There, Carolyn catches a performance art piece about death, planted a little too firmly in reality. One of the actors is not acting—she’s dead—as well as a dead ringer for Roberta. And now Carolyn is in the middle of a new investigation of a very unsavory crime, assisting the very reluctant Catalan homicide detective Ildefons Pujol i Serra, not to mention searching for Robbie’s runaway stepson Sammie and fending off local criminals.
ECard for Perils of Paella
(Culinary Mystery with Recipes)
Berkley (Prime Crime)  , January 2004
Featuring: Carolyn Blue
304 pages ISBN: 042519390X
Paperback
$5.99
Also by Nancy Fairbanks:
 Holy Guacamole! , November 2004
Chocolate Quake , April 2003
Death À L’Orange , June 2002
Truffled Feathers , December 2001
Crime Brûlée , April 2001
(Notify me via e-mail when Nancy Fairbanks releases a new book.)
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