Pickled Shrimp

By beach cook

Ingredients

• 2 # Medium Shrimp Less Heads, Washed & Drained
• 4 Medium Onions: 2 Sliced Thin & 2 Chop Coarse
• 3/4 C EVOO
• 1/2 C Rice Vinegar
• 3 Cloves Garlic Minced
• 4-6 Pepper Rings
• 1 1/2 t Salt
• 1/4 t Dry Mustard
• Black Pepper

Details

Servings 8

Preparation

Step 1

Large Skillet Medium Heat With 1/4 C EVOO, Add Chop Onions & Garlic - Saute 10 Minutes Until Onions Soft.

Add Shrimp - Saute Until Pink. Remove From Heat.

Allow to Cool, Separate Shrimp & Peel, DISCARD LIQUID & ONIONS.

2 One Gallon Glad Bags - DIVIDE EVENLY: Sliced Onions, 1/2 C EVOO, Salt, Vinegar, Pepper Rings, Mustad, Shrimp & Several Twist of Black Pepper. MIX WELL.

Seal Bags LESS Air & Secure in Refrigerator for 24 Hours. TURN OFTEN.

Serve on Platter with Picks.


BMB