Pickled Shrimp

By jobustitch

Ingredients

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon tomato paste
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons celery seed
• 1 garlic clove, minced
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon hot pepper sauce
• 1 pound cooked large shrimp, peeled and deveined
• 1 small onion, thinly sliced and separated into rings
• 2 bay leaves

Details

Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours.
Drain and discard marinade and bay leaves. Serve shrimp with toothpicks. Yield: about 1-1/2 dozen.