Recipe - Charlies Pickled Shrimp

3 pound Fresh shrimp
6 qt Water
One fourth cup Salt
2 pack Zatrain's shrimp/crab
seasoning
2 tablespoon Black pepper
1 Large lemonhalved
1 cup Wesson oil
One half cup Olive oil
Three fourths cup Heinz white vinegar
2 teaspoon Salt
2 tablespoon Lea & Perrins Worcestershire
Sauce
One half teaspoon Tabasco Jalapeno Sauce
1 pound Vidalia onions cut or sliced up thin
2 cl Garlic minced
2 tablespoon Capers
2 teaspoon Celery seed
3 Jalapeno peppers minced

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 34 cups ice cubes to pot to stop cooking. Let stand 510
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini