This recipe makes a lot! Cut in half for a smaller crowd. The cold marinated shrimp are perfect for a hot day in summer.
10 qt. water
2 lemons, cut in half
5 lbs unpeeled, medium-size fresh shrimp
3 medium-size sweet onions, thinly sliced
3 (13.75-oz.) cans quartered artichoke hearts, drained
2 cups olive oil
1 3/4 cups cider vinegar
1 (3.5-oz.) jar capers, undrained
1/4 cup Worcestershire sauce
1 tsp salt
1/2 to 1 tsp hot sauce (I use tabasco)
Garnish: chopped fresh parsley
Bring 10 qt. water to a boil in a pot over medium-high heat; squeeze lemon halves over water, and add squeezed halves to water in stockpot. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water to stop the cooking process. Peel shrimp; devein, if desired. Layer shrimp, onions, and artichoke hearts in 2 (13- x 9-inch) baking dishes.
Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill 12 hours or up to 48 hours, stirring occasionally. Serve with a slotted spoon.
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shrimpsullivan’s
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