These marinated shrimp will make a fine co-star on your buffet. They need to be put together at least 3 hours ahead.
About 40 (for 5 per person) large, cooked shrimp
2 cups vegetable oil
3 tablespoons dried tarragon
4 garlic cloves, pressed
12 bay leaves
1 cup fresh lemon juice
2 lemons, sliced very thin
2 teaspoons white pepper
2 teaspoons salt
1 large Spanish onion, sliced 1/4 inch thick
In a large bowl, combine all ingredients except shrimp and onion. Mix well to dissolve salt. Add shrimp and onion. Let stand at room temperature for 30 minutes. Remove to a zip-top bag, mix well and refrigerate for 3 hours. Drain liquids before serving.
Let's talk about anchovies. Sure, they're kind of salty, but when cooked, the salty, fishy flavor mellows quite a bit, and helps add a certain je ne sais quoi to these meatballs. You should be able to get anchovy paste at your favorite grocer's.
3 tablespoons butter
1 1/4 cups finely chopped onion
1 1/2 pounds each lean ground beef and ground pork (or get 3 pounds supermarket "meatloaf" mix
2 cups herb seasoned bread crumbs (not Italian)
1 1/2 teaspoons grated lemon peel
5 teaspoons anchovy paste, divided