Charlie's Pickled Shrimp

Ingredients

some garlic
3 lb shrimp
6 qt water
1/4 c salt
2 packages zatrains shrimp
2 tb black pepper
1 lemon
1 c wesson oil
1/2 c olive oil
3/4 c heinz vinegar
2 ts salt
2 tb lea
1/2 ts tabasco jalapeno sauce
1 lb vidalia onions
2 tb capers
2 ts celery seed
3 jalapeno peppers

Instructions

In a large pot, bring the water, salt, crab boil, and pepper to a boil. Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside. In a large bowl,stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly. Refrigerate overnight or up to two days, tossing occasionally in marinade. Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives. NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama