SPICED PICKLED SHRIMP

Spiced Pickled Shrimp

From Charleston Receipts by the Junior League

SERVES: 

8

INGREDIENTS: 

2 lbs. shrimp

Bay leaves

6 white onions

1 cup olive oil

¼ cup tarragon vinegar

2 tsp. salt

½ tsp. dry mustard

1 tsp. sugar

1 tsp. Worchestershire sauce

Cayenne

Handful of pickling spices

DIRECTIONS: 

In a crock, put a layer of boiled shrimp, a layer of bay leaves (about 5 to a layer), and a layer of very thin sliced onions. Alternate until all shrimp are used. Make a French dressing (vinaigrette) of the other ingredients and pour over shrimp, etc. Cover and put in the refrigerator for 24 hours, stirring occasionally. Serve with toothpicks in a bowl over ice for a cocktail party or as a salad with lettuce.