- 1 pound cooked medium shrimp, peeled and deveined
- 1 small red onion, thinly sliced
- 2-1/2 teaspoons capers
- 1/3 cup canola oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- In a large serving bowl, combine the shrimp, onion and capers. In a small bowl, whisk the oil, vinegar, salt and celery seed.
- Pour over shrimp mixture; toss to coat. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 8-10 servings.
Originally published as Marinated Shrimp in Test Kitchen Favorites 2004 2005, p29
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Reviewed Jan. 23, 2011
"It sure tastes great!"