| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Charles | 8 | Servings | |
INGREDIENTS
| 3 | lb | Fresh shrimp |
| 6 | qt | Water |
| 1/4 | c | Salt |
| 2 | pk | Zatrain's shrimp/crab seasoning |
| 2 | tb | Black pepper |
| 1 | Large lemon-halved | |
| 1 | c | Wesson oil |
| 1/2 | c | Olive oil |
| 3/4 | c | Heinz white vinegar |
| 2 | ts | Salt |
| 2 | tb | Lea & Perrins Worcestershire Sauce |
| 1/2 | ts | Tabasco Jalapeno Sauce |
| 1 | lb | Vidalia onions-sliced thin |
| 2 | cl | Garlic — minced |
| 2 | tb | Capers |
| 2 | ts | Celery seed |
| 3 | Jalapeno peppers — minced |
INSTRUCTIONS
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. NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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