The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sea Island
Shrimp Salad



2 cups apple cider vinegar

2 lemons, sliced (with juice squeezed from smaller end pieces)

1 3.75-ounce bottle capers, undrained

1 large Vidalia or other sweet onion, julienned

1½ pounds cooked shrimp, peeled and deveined, tails on

Salt and pepper to taste


  1. Mix together first 4 ingredients in a bowl.
  2. Add shrimp and combine. Season to taste with salt and pepper.
  3. Marinate, refrigerated, for several hours (stirring a few times) before serving.
Print Recipe