Marinated Shrimp

By Catherine Lamb
November 15, 2015
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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

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
  • 2 1/2 teaspoons celery seeds
  • Hot sauce, to taste

For the shrimp:

  • 2 pounds shrimp, peeled, deveined, and cooked
  • 2 cups Vidalia onions, sliced
  • 2 ounces capers, undrained
  1. For the marinade: Mix together all of the ingredients. Set aside.
  2. 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.

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