PICKLED SHRIMP

This is always a favorite. I am always asked for this recipe by someone at the party. Make it early on the day of your party or the day before so the flavors marinate well, but don’t make it too far in advance or the shrimp will start to get tough.  Slice the onion really thin -- I like the onion on a cracker almost as much as the shrimp!

2 lbs. Shrimp, boiled, peeled and deveined *
2 medium purple onions, sliced into thin rings
1 c. vegetable oil
1-1/2 c. white vinegar
½ c. sugar
1-1/2 t. salt
1-1/2 t. celery seed
4 TB capers with juice.

Make alternate layers of shrimp and onions in a sealable container. Mix remaining ingredients and pour over the shrimp and onions. Seal and place in refrigerator for 6 hours or more, shaking or inverting occasionally. Drain some of the juice and serve with crackers.

• You may either boil your own shrimp or buy a 2 lb. bag in the freezer section that has already been boiled and peeled, but be sure it is the package with the tails removed – thaw before using.