1 1/2 pounds cooked shrimp, peeled and deveined
1 cup white vinegar
1 cup chopped red onion
1/2 cup vegetable oil
2 tablespoons capers
2 teaspoons minced garlic


1. In a large bowl, combine all ingredients, cover and refrigerate overnight; stirring occasionally.
2. To serve, remove shrimp and onions from marinade.

Serve on a bed of mixed greens or as an ingredient in pasta salad.

Pickled Shrimp
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