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Pickled Shrimp


1½ lemons, sliced

1 sweet onion, thinly sliced

1 cup apple cider vinegar

⅔ cup canola oil

5 tablespoons capers, with juice

1 teaspoon celery seeds

2 teaspoons hot sauce

Pinch cayenne

½ teaspoon sugar

Salt and pepper to taste

2 pounds large shrimp, peeled, cooked, and chilled

Make this the day before you plan to serve it so the shrimp have time to soak up all the juicy goodness.


In a large bowl, combine all ingredients except shrimp and mix well. Add shrimp and toss to combine. Cover bowl and refrigerate overnight before serving.

From Ring it in Right

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