Pickled Shrimp

• 2 lbs (.9 kg). shrimp
• 1 cup (225 ml) vegetable oil
• 1/2 cup (125 ml) red wine vinegar
• 1 cup (225 ml) chopped celery
• 2 tsp (10 ml). chopped green pepper
• 2 tsp (10 ml). salt
• 3/4 cup (175 ml) Creole Mustard
• 1 tsp (5 ml). black pepper
• 1 tsp (5 ml). cayenne pepper
• 4 bay leaves or more
• 2 onions, thinly sliced
• 1 lemon, thinly sliced
• Shrimp boil or pickling spices

1. Boil shrimp with shrimp boil or pickling spices.
2. Allow shrimp to cool then peel
3. Alternate shrimp, onions, celery bay leaves and lemon
4. Mix remaining ingredients and pour this sauce over shrimp
5. Refrigerate and marinate 24 hours.
6. Serve with lots of toothpicks and Ritz crackers.

vegetable oil, red wine vinegar, celery, green pepper, salt, creole mustard, black pepper, cayenne pepper, bay leaves, onions, lemon, shrimp boil

Taken from online-cookbook.com/goto/cook/rpage/00137C (may not work)