Pickled Shrimp

This Pickled Shrimp is a good example of a classic recipe that just can’t be beat, and I must point out, it’s very low carb but still fun and different. I remember my mother making this recipe for parties, and her guests loved it. It’s perfect to serve at a gathering in a big bowl over ice with sturdy toothpicks on the side. It’s also nice to serve in individual glasses. You’ll see I set mine up in juice glasses, but you can use cocktail glasses as well. One last option, serve this delicious shrimp dish as a salad on lettuce. enJOY!

• 2 lb. cooked shrimp, peeled and tails removed
• 2 sweet onions, thinly sliced
• ½ cup olive oil
• ¼ cup tarragon vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Cavender’s All Purpose Greek Seasoning
• 1/2 teaspoon salt
• 2 teaspoon sugar
• ½ teaspoon dry mustard
• ¼ teaspoon red pepper
• ¼ cup chopped fresh parsley

In a large glass bowl add shrimp and onions. In a separate bowl whisk together remaining ingredients and pour over the shrimp and onions. Toss to combine. Cover and refrigerate for 24 hours, stirring occasionally. Serve in a bowl with sturdy toothpicks on the side, in individual small glasses, or as a salad with lettuce.