Charlie's Pickled Shrimp

* Exported from MasterCook *

CHARLIE'S PICKLED SHRIMP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Fresh shrimp
6 qt Water
1/4 c Salt
2 pk Zatrain's shrimp/crab
-seasoning
2 tb Black pepper
1 Large lemon-halved
1 c Wesson oil
1/2 c Olive oil
3/4 c Heinz white vinegar
2 ts Salt
2 tb Lea & Perrins Worcestershire
-Sauce
1/2 ts Tabasco Jalapeno Sauce
1 lb Vidalia onions-sliced thin
2 cl Garlic -- minced
2 tb Capers
2 ts Celery seed
3 Jalapeno peppers -- minced

In a large pot, bring the water, salt, crab boil, and
pepper to a boil. Squeeze in the lemon juice and add
the rinds. Pour in the shrimp, all at once. Bring back
to boil, over HIGH heat. Boil 3 minutes...NO MORE.
Remove from heat. Add 3-4 cups ice cubes to pot to
stop cooking. Let stand 5-10 minutes. remove shrimp.
When cool enough to handle, peel, leaving last tail
segment attached. Set aside. In a large bowl,stir
together the remaining ingredients. Add shrimp to
marinade. Toss to coat well. Cover tightly.
Refrigerate overnight or up to two days, tossing
occasionally in marinade. Drain. Serve on a large
platter or decorative bowl lined with lettuce leaves.
Garnish with a scattering of ripe olives.

NOTES : This is my own recipe. Created in 1969 while
living in Fairhope, Alabama



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