A Featured Recipe from the Cookbook

Marinated Shrimp

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.

It’s a huge hit; very popular and goes with anything else being served.

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