Pickled Shrimp

1. 1

   Boil shrimp for 2 to 3 minutes; drain shrimp.

2. 2

   Combine oil, vinegar, capers, celery seed, salt and Tabasco.

3. 3

   Place shrimp in shallow dish.

4. 4

   Cover with bay leaves and slices of onions.

5. 5

   Pour oil and vinegar mixture over shrimp.

6. 6

   The shrimp should be chilled for at least 24 hours and can be stored in refrigerator for up to a week.

7. 7

   To serve, drain shrimp and use toothpicks.

* Per serving · 4 servings · Values may vary.

No additional tips available.