Pickled Shrimp

I received this recipe from my mother-in-law.  It is a signature appetizer of hers and she assured me that everyone who tries it enjoys it.  I served this, along with other favorite appetizers from this site {tuna tartare 2 ways, robiola flat bread, muhammara and assorted cheese} at our holiday party last night.  My mother-in-law was right about this simple, yet addictive dish. Don't be put off by the oil and sugar {as I was} -  very little marinade is actually consumed.

Pickled Shrimp

3 lbs of shrimp, medium size cleaned, cooked, tails removed (*)

1 medium white onion, halved and sliced 

1c +  1/2 c veg oil
1c +  1/2 c white vinegar
1/2 c sugar
1t + 1/2 t salt
1t +  1/2 t celery seed
4 T capers with juice

Place layers of shrimp and onions in large airtight container.

Mix remaining ingredients and pour over shrimp and onions.

Marinate overnight, stirring occasionally.

To serve, transfer shrimp, onion and capers into a serving bowl with a slotted spoon. Drizzle desired amount of marinade on top and serve with a slotted spoon.

(*) I recommend purchasing raw shrimp and cooking it yourself, until just barely done, to ensure a tender end product . Pre-cooked shrimp can be overcooked and tough.