Pickled Shrimp

Those of you might not think this shrimp looks really appetizing – but trust me, it tastes delicious. Keep refrigerated and it will keep for some time for you. Great appetizer for a football party or backyard bbq.

Ingredients

• Pickled Shrimp
• 2 1/2 pounds shrimp
• 1/4 cup pickling spice
• 2 quarts water for boiling shrimp
• 1 medium onion quartered
• 3 – 4 bay leaves
• 1 lemon cut into 5 – 6 slices
• 1 cup artichoke hearts optional
• 1 cup button mushrooms optional
• Marinade
• 1 1/4 cup canola oil
• 3/4 cup white vinegar
• 1 1/2 teaspoons Kosher salt
• 2 1/2 teaspoons celery seed
• 2 1/2 tablespoons capers with juice
• 1 tablespoon Tabasco sauce

Instructions

1. Heat marinade ingredients in a medium saucepan over medium heat. Bring to boil to blend flavors. Remove from heat and thoroughly cool marinade.
2. Bring water and pickling spice to a boil over high heat for 4 – 5 minutes. Add shrimp and cook until just pink. Drain shrimp through colander. Place in large jars or a container with onion, bay leaves, lemon slices, artichoke hearts and mushrooms. Pour marinade over. Refrigerate for 12 hours before eating.
3. Keep refrigerated.