Description:

Use as an appetizer course

Source:

mhb from nj

Serves/Makes:8 or more

Ingredients

• 3 medium onions, sliced
• 2 pounds medium or large shrimp, cooked and peeled
• 2 tbsp (30 ml) sugar
• 1/2 tsp (2 ml) salt(optional)
• 1/2 tsp (2 ml) dry mustard
• dash tobasco sauce
• 2 tbsp (30 ml) worcestershire sauce
• 1/2 cup (125 ml) catsup
• 1/3 cup (80 ml) cider vinegar
• 3/4 cup (175 ml) of a light salad oil

Preparation

• Slice onions and soak in cool water for 1 hour.
• Cook shrimp, clean and allow to cool.
• Drain onions and mix with shrimp.
• In another bowl, combine all of the rest of the ingredients; mix well.
• Pour ingredients over shrimp and onions.
• Marinate in refrigerator for at least 8 hours; better over night.
• Drain and serve in shrimp cocktail glasses over shredded lettuce.
• Pass the remaining marinade as an option in case one wants more sauce.

Comments

Adapted from PASS THE PLATE COOKBOOK.