Ingredients
- 3 jalapeno peppers (minced)
- 1 lemon (halved)
- 5,700 ml water
- 750 gr shrimp (fresh)
- 230 gr vidalia onions (sliced thin)
- 240 ml wesson oil
- 180 ml heinz vinegar (white)
- 120 ml olive oil
- 34 gr salt
- 30 gr lea
- 18 gr black pepper
- 18 gr capers
- 6 gr salt
- 4 gr celery seed
- 2 ml tabasco jalapeno sauce
- 2 packages zatrains shrimp
- some garlic
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
