*  Exported from  MasterCook  *
 
                          Charlie’s Pickled Shrimp
 
 Recipe By     : Charles
 Serving Size  : 8    Preparation Time :24:00
 Categories    : Appetizers                       Charles
                 Seafood                          Tex-Mex
                 Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Fresh shrimp
    6      quarts        water
      1/4  cup           salt
    2      bags          Zatrain’s shrimp/crab seasoning
    2      tablespoons   black pepper
    1      large         lemon -- halved
    1      cup           Wesson oil
      1/2  cup           olive oil
      3/4  cup           Heinz white vinegar
    2      teaspoons     salt
    2      tablespoons   Lea & Perrins Worcestershire Sauce
      1/2  teaspoon      Tabasco Jalapeno Sauce
    1      pound         Vidalia onions -- sliced thin
    2      cloves        garlic -- minced
    2      tablespoons   capers
    2      teaspoons     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 3-4 cups ice cubes  to pot to stop cooking. Let stand 5-10=
  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.
 
 
                    - - - - - - - - - - - - - - - - - -=20
 
 NOTES : This is my own recipe. Created in 1969 while living in Fairhope,=
  Alabama=20