Ingredients

  • For the marinade:
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 3/4 cup olive oil
  • 3/4 cup red wine vinegar
  • 3/4 cup water
  • 2 bay leaves
  • 2 1/2 teaspoons celery seeds
  • Hot sauce, to taste
  • For the shrimp:
  • 2 pounds shrimp, peeled, deveined, and cooked
  • 2 cups Vidalia onions, sliced
  • 2 ounces capers, undrained

Directions

  • For the marinade: Mix together all of the ingredients. Set aside.
  • In a large bowl, layer the shrimp, onions, and capers. Pour the marinade over the top, cover, and refrigerate for at least two hours. Remove the bay leaves before serving.

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