Yield: 8 Servings
|3 pounds||Fresh shrimp|
|2 packs||Zatrain's shrimp/crab seasoning|
|2 tablespoons||Black pepper|
|1 \N||Large lemon-halved|
|1 cup||Wesson oil|
|½ cup||Olive oil|
|¾ cup||Heinz white vinegar|
|2 tablespoons||Lea & Perrins Worcestershire Sauce|
|½ teaspoon||Tabasco Jalapeno Sauce|
|1 pounds||Vidalia onions-sliced thin|
|2 cloves||Garlic -- minced|
|2 teaspoons||Celery seed|
|3 \N||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.
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