Recipe - Hugh Lynns Pickled Shrimp

2 pound Shrimp; peeled, deveined and
boiled
2 cup Onion; cut or sliced up
8 Bay leaves
Three fourths cup White vinegar
1 One half teaspoon Salt
2 One half teaspoon Celery salt
2 One half tablespoon Capers with juice
1 One half cup Olive oil

Alternate layers of shrimp, onions and bay leaves in shallow dish. Combine
remaining ingredients and pour over the top. Cover and chill for at least
24 hours. Will keep at least a week in the refrigerator.

Posted to TNT Prodigy's Recipe Exchange Newsletter by vuman@juno.com (V
U Man) on Sep 18, 1997