Recipe - Mrs. Mcgus Marinated Shrimp

3 pound Raw shrimp (1620/lb)
One half cup Chopped celery tops
4 teaspoon Salt
One fourth cup Pickling spice
1 Bottle beer
2 md Thinly cut or sliced up onion
1 One fourth cup Olive oil
Three fourths cup White vinegar
2 One half teaspoon Celery seed
2 One half tablespoon Capers
Tabasco sauce
1 Clove minced garlic
paprika

This is an excellent cold seafood dish for a buffet and originated in
Louisiana, probably 4050 years ago.

Bring to boil enough water to cover shrimp. Add beer, celery tops, 3 1/2
tsp salt, and pickling spice. Add shrimp and bring to boil again. Remove
from heat and allow to cool in pot, then peel. In suitable dish alternate
layers of shrimp and onion. Combine olive oil, vinegar, 1 One half tsp salt,
celery seed, capers with juice, Tabasco Sauce to taste, garlic, and heavy
with the paprika. Pour sauce over shrimp. Cover and refrigerate 24 hours.
From the files of Al Rice, North Pole Alaska. Feb 1994

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