Sheila R. Smith
6 to 8 Servings
6 spring onions (green onions), thinly sliced lengthwise
1/4 cup garlic wine vinegar
1/2 cup sugar
1 cup salad oil
1-2 tablespoons celery seed
1 teaspoon salt
2 pounds large cooked shrimp (16 – 30 count)
Wisk green onions with vinegar, sugar, oil, celery seed, and salt in a large mixing bowl. Then add shrimp and toss GENTLY. Pour into a container that can be sealed tightly.
Refrigerate 4 – 24 hours (longer is better). Swirl the mixture occasionally to mix.
To serve, transfer shrimp to a shallow bowl and then add SOME of the marinade. Serve with toothpicks and napkins.