1 Vidalia or sweet onion, thinly sliced
1 lemon, thinly sliced
3/4 cup cider vinegar
1/2 cup canola oil
1/4 cup capers with their juices
3/4 teaspoon celery seeds
1/2 teaspoon sugar
1/2 teaspoon salt
Splash of Tabasco sauce, to taste
1 1/2 pounds (41/50 count) peeled and cooked shrimp
Directions:
In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.
This recipe is gluten-free
Source: YumFork
No comments:
Post a Comment