Ingredients
Scale
1 Vidalia or sweet onion, thinly sliced
1 lemon, thinly sliced
3/4 cup cider vinegar
1/2 cup canola oil
1/4 cup capers with their juices
3/4 teaspoon celery seeds
1/2 teaspoon sugar
1/2 teaspoon salt
Splash of Tabasco sauce, to taste
1 1/2 pounds (41/50 count) peeled and cooked shrimp
Instructions
In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco sauce.
Add the shrimp and toss to combine.
Cover and refrigerate for a minimum of 24 hours, stirring occasionally.
Serve chilled. Keeps for at least a week.
- Prep Time: 10 minutes
Nutrition
- Calories: 200 kcal