Camouglage shrimp-in-a-pickle

10 servings

Ingredients

Quantity Ingredient
7½ cup Water
2½ pounds Unpeeled medium-size fresh shrimp
3 mediums Onions, sliced
1 cup Vegetable oil
½ cup Red wine vinegar
½ cup Tarragon vinegar
2 tablespoons Sugar
2½ tablespoon Capers with juice
1 tablespoon Lemon juice
1 tablespoon Worcestershire sauce
½ teaspoon Salt
¾ teaspoon Hot sauce
8 Bay leaves, broken

Directions

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.

Layer shrimp and onion in an airtight container. Combine oil and remaining ingredients. Pour over shrimp and onion. Cover and chill 24 hours, stirring occasionally. Drain before serving.

Yield: 10 appetizer servings

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