a Southern favorite and a family recipe. Looks great served in crystal or glass bowl.
No servings information available
¾ lbs. cooked, peeled shrimp
1⅓ cup salad oil
¾ cup vinegar
2½ teaspoon celery seed
2½ Tbsp capers and liquid
2 t. salt
2 dashes Tabasco
8 bay leaves
3 or 4 pods of garlic
few dashes of Lea & Perrins
1-2 onions, sliced and separated into rings
No nutrition information available
Mix together and marinate in refrigerator 2 hours or more.