Author Notes: This recipe is from my neighbor Mrs. Withington, who in turn got it from another neighbor. She brings it to our house for a Thanksgiving appetizer, along with pimento cheese and Fritos. They might not have been what the Pilgrims ate, but they are delicious—plus easily made ahead of time, and a crowd-pleaser. —Catherine Lamb
Serves: 6 to 8
Ingredients
For the marinade:
-
1/4
cup lemon juice
-
1 1/2
teaspoons salt
-
1
teaspoon sugar
-
3/4
cup olive oil
-
3/4
cup red wine vinegar
-
3/4
cup water
-
2
bay leaves
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2 1/2
teaspoons celery seeds
-
Hot sauce, to taste
For the shrimp:
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2
pounds shrimp, peeled, deveined, and cooked
-
2
cups Vidalia onions, sliced
-
2
ounces capers, undrained
Directions
- For the marinade: Mix together all of the ingredients. Set aside.
- In a large bowl, layer the shrimp, onions, and capers. Pour the marinade over the top, cover, and refrigerate for at least two hours. Remove the bay leaves before serving.
/8556abf9-9375-4d93-92e7-821fc8c7b699--32779c87-1674-450d-a2ab-7583c4031143-072709F_0904.JPG "Marinated Shrimp 2")
Photo by Sarah Shatz
