Charlie's Pickled Shrimp

* Exported from MasterCook *

Charlie's Pickled Shrimp

Recipe By : Charles
Serving Size : 8 Preparation Time :24:00
Categories : Appetizers Charles
Seafood Tex-Mex
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Fresh shrimp
6 quarts water
1/4 cup salt
2 bags Zatrain's shrimp/crab seasoning
2 tablespoons black pepper
1 large lemon -- halved
1 cup Wesson oil
1/2 cup olive oil
3/4 cup Heinz white vinegar
2 teaspoons salt
2 tablespoons Lea & Perrins Worcestershire Sauce
1/2 teaspoon Tabasco Jalapeno Sauce
1 pound Vidalia onions -- sliced thin
2 cloves garlic -- minced
2 tablespoons capers
2 teaspoons 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.


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NOTES : This is my own recipe. Created in 1969 while living in Fairhope,=
Alabama=20