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pickled shrimp

2 lbs cooked shrimp, cooled
1 purple onion, sliced in thin rings
1 C vegetable oil
1 1/2 C white vinegar
1/3 C sugar
2 tsp celery seed
3 T capers

  1. 1. Place the shrimp and onion slices in a bowl, alternating layers.
  2. 2. Mix the remaining ingredients, blending well, and pour over the layers of shrimp and onions.
  3. 3. Refrigerate for at least 5 hours, stir occasionally.
  4. 4. Serve with crostini, crackers, or serve as a salad on a bed of greens.
  5. 5. Simple to do ahead of time and very tasty!

Recipe from www.kentuckyderbyparty.com