Spicy Pickled Shrimp

Serve with cocktails or on lettuce leaves as a plated first course. Original recipe found in Southern Living Magazine, March 2010.

Number of Portions:

12

Quantity	Unit	Ingredient
2	pounds	shrimp	peeled, deveined and
3	small	white onions	thinly sliced
0.5	cup	olive oil
0.25	cup	tarragon vinegar
1	Tablespoon	pickling spices
1	teaspoon	salt
1	teaspoon	sugar
1	teaspoon	worcestershire sauce
0.5	teaspoon	dry mustard
0.25	teaspoon	sriracha or hot sauce
0.25	cup	parsley, tarragon, or cilantro

Rinse and drain shrimp.

Layer shrimp and onions in a large bowl.

Whisk together oil, vinegar, pickling spices, salt, sugar, worcestershire sauce, mustard, and sriracha; pour over shrimp and onions.

Cover and chill for 24 hours, stirring occasionally.

Stir in parsley, tarragon or cilantro just before serving.