2 lb. boiled and peeled shrimp
2 onions, cut in 1/2-inch
3/4 c. oil
1 1/3 c. vinegar
1/8 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. celery seed
4 Tbsp. capers and juice
Mix all except shrimp and onions. Layer shrimp and
onions in container that may be inverted. Pour other ingredi-
ents over shrimp. Invert jar often. You may make bigger
batches as it will keep 3 months. I put 4 cut garlic cloves
and 2 cut jalapeno peppers in my jar.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.