3 lb Fresh shrimp
6 qt Water
1/4 c Salt
6 oz (2 pk)Zatarain's shrimp/crab
- boil in bag -OR-
2 oz Zatarain's liquid Shrimp &
- Crab boil concentrate
2 tb Black pepper
1 lg Lemon; halved
1 c Wesson oil
1/2 c Olive oil
3/4 c White vinegar
2 ts Salt
2 tb Worcestershire sauce
1/2 ts Tabasco jalapeno sauce
1 lb Vidalia onion; sliced thin
2 cl Garlic; minced
2 tb Capers
2 ts Celery seed
3 md Jalapenos; seeded, minced
In a large pot, bring the water, salt, crab boil, and
pepper to a boil. Squeeze in the lemon juice and add
the rinds. Pour in the shrimp, all at once. Bring back
to boil, over HIGH heat.
Boil 3 minutes. No more.
Remove from heat. Add 3-4 cups ice cubes to pot to
stop cooking. Let stand 5-10 minutes. Remove shrimp.
When cool enough to handle, peel, leaving last tail
segment attached. Set aside.
In a large bowl, stir together the remaining ingredients.
Add shrimp to marinade. Toss to coat well. Cover tightly.
Refrigerate overnight or up to two days, tossing
occasionally in marinade.
Drain. Serve on a large platter or decorative bowl
lined with lettuce leaves.
Garnish with a scattering of ripe olives.
Recipe by Charlie
NOTES: This is my own recipe.
Created in 1969 while living in Fairhope, Alabama
