Pickled Shrimp

By kgl1255

Ingredients

• 1/3 cup olive oil
• l/4 cup red wine vinegar
• 1 tablespoon tornato paste
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons celery seed
• 1 garlic clove, minced
• l/2 teaspoon coarsely ground pepper
• l/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

Servings 2

Preparation

Step 1

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, onion
and bay leaves.

Serve shrimp with toothpicks.