Photo by Tim Zielenbach

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4 Servings

  • 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.

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