Pickled Shrimp

Servings: 6
Prep Time: 10 minutes
Stovetop Time: 5 minutes
Chill Time: up to 24 hours
Start to Finish: 15 minutes + chilling time
Times are approximate

2 1/2 pounds raw shrimp
Celery tops
2 tablespoons salt
2 cups thinly sliced onion
7 bay leaves
1 1/4 cups salad oil
3/4 cup white vinegar
2 teaspoons salt
2 1/2 teaspoons celery seed
2 1/2 teaspoons capers and sauce
1/8 teaspoon hot sauce

Suggested Items:
medium saucepan
shallow baking dish

Cook shrimp for 3 to 5 minutes in boiling water with celery tops and 2 tablespoons salt. Peel and devein.

Alternate cooked shrimp and sliced onions in shallow baking dish. Add bay leaves. Mix together remaining ingredients and pour over shrimp and onions.

Cover and refrigerate for up to 24 hours. Will keep for 2 weeks in the refrigerator.

Makes about 1-1/2 dozen

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