Pickled Shrimp – posted by EVOLDOG

Serves 12 to 15 as an hors d'oeuvre.

This popular cocktail party dish never fails to please a crowd, and there is never any left over.  The fact that
it should be made at least a day in advance is a big bonus when planning a party, and the proportions can be
increased to serve any number of guests.  Remember to go easy on the salt when increasing the recipe.
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Ingredient	Carb Grams	Fibre Grams	Calorie Count
3 pounds shelled and cooked shrimp	0	0	1592.0
3 onions, sliced very thin	18.0	1.2	79.8
7 or 8 bay leaves	4.0	1.6	15.2
1 1/4 cups salad oil (assume 4 tablespoons left after draining marinade)	0	0	140.4
1/4 cup white vinegar	0	0	0
1/2 tablespoon salt	0	0	0
2 1/2 teaspoons celery seeds	2.0	0.5	19.5
2 1/2 tablespoons undrained capers	1.0	0.8	5.0
Generous dash of Tabasco Pepper Sauce	0	0	0.3
1 garlic clove, crushed	1.0	0.1	4.5
TOTAL	26.0	4.2	1856.7

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Alternate layers of shrimp and onions in a shallow glass dish.  Combine remaining ingredients and pour over
shrimp.  Cover and refrigerate for 24 hours or longer.  Drain off marinade and serve icy cold in a bowl (in a
large shell looks great) with a small container of toothpicks to spear the shrimp.
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Whole recipe =  26.0 grams of carbohydrate and 1856.7 calories
Per serving (assume 12 servings) = 2.2 grams of carbohydrate and 154.7 calories
Per serving (subtracting fibre grams) = 1.8 grams of carbohydrate