Ingredients
- 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
Directions
- In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. 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.
Nutrition
Calories 244 Fat 15.2 g (23.4%) Saturated 1.5 g (7.3%) Carbs 5.8 g (1.9%) Fiber 0.7 g (2.8%) Sugars 2.6 g Protein 19.9 g (39.8%) Sodium 893.6 mg (37.2%)