Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Cooked shrimp |
| 1 can | Undiluted tomato soup |
| ½ cup | Vinegar |
| ½ cup | Sugar |
| ¾ cup | Salad oil |
| 1 tablespoon | Salt |
| 2 \N | Onions; sliced in rings |
| \N \N | Cayenne pepper to taste |
| ¼ teaspoon | Prepared mustard |
| ½ \N | Bay leaf |
Make marinade 2 days before serving. Refrigerate in covered jars. Then, 24 hours before serving, pour marinade over shrimp. Cover & refrigerate until serving time.
MRS CHARLES (MARIAN) PIXLEY
TIME INCLUDES MARINATING
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .