Ingredients
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1 c. corn oil
1 c. white vinegar
1/4 c. sugar
1/4 c. water
1/2 tsp. peppercorns
1 tsp. salt
1/4 tsp. dry mustard
3 bay leaves
2 Tbsp. Worcestershire
1 lemon, sliced
1/4 tsp. granulated garlic
2 medium onions, sliced thinly
1 (3 1/2 oz.) jar capers with juice
3 lb. medium shrimp, cooked and cleaned
Preparation
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Layer shrimp and onion slices in a glass bowl.
Combine remaining ingredients and pour over shrimp.
Chill, covered, at least 24 hours.
Drain shrimp and arrange shrimp, onion, capers and lemon slices on lettuce leaves to serve as a first course or with picks as a party platter.
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