Title: Pickled Shrimp
Categories: Appetizer
Yield: 6 Servings

2 -(up to)
2 1/2 lb Fresh shrimp
1/2 c Celery tops
1/4 c Pickling spice
1 tb Salt
2 c Sliced red onion
7 -(up to)
8 Bay leaves
1 1/2 c Oil
3/4 c White vinegar
3 tb Capers and juice
2 1/2 ts Celery seed
1 1/2 ts Salt
3 dr Tabasco to taste

Combine shrimp, celery, pickling spice and salt. Cover with boiling water
and simmer for 5 minutes. Peel and devein shrimp. In shallow baking dish,
alternate shrimp, onion and bay leaves. Combine remaining ingredients and
pour over shrimp. Cover and chill 24 hours, stirring occasionally. Drain;
remove bay leaves. Will keep at least a week in refrigerator.

MRS RAYMOND GILBRECH, JR (BETTY)

HOLLY GROVE, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.