Spicy Pickled Shrimp

By VerneJ

Adapted from: Charleston Receipts

Serve with cocktails, or on lettuce leaves as a plated first course.

Ingredients

• 2 pounds unpeeled, large raw shrimp (26/30 count)
• 3 small white onions, thinly sliced
• 1/2 cup olive oil
• 1/4 cup tarragon vinegar
• 2 tablespoons pickling spices
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground red pepper
• 1/4 cup chopped fresh parsley

Preparation

Step 1

1. Peel shrimp; devein, if desired.

2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water.

3. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.