Camouflage Shrimp-In-A-Pickle

Recipe Ingredients

7 1/2 cups	1777ml	Water
2 1/2 lbs	1135g / 40oz	Unpeeled medium-size fresh - shrimp
3 lbs	1362g / 48oz	Onions - sliced (medium)
1 cup	237ml	Vegetable oil
1/2 cup	118ml	Red wine vinegar
1/2 cup	118ml	Tarragon vinegar
2 tablespoons	30ml	Sugar
2 1/2 tablespoons	37ml	Capers with juice
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Salt
3/4 teaspoon	3.8ml	Hot sauce
8		Bay leaves - broken

Recipe Instructions

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.

Layer shrimp and onion in an airtight container. Combine oil and remaining ingredients. Pour over shrimp and onion. Cover and chill 24 hours, stirring occasionally. Drain before serving.

Yield: 10 appetizer servings

Source:
"Cheese: How to Choose, Serve and Enjoy" by Sunset Books

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