Shrimp Sullivan'S Island

• 10 qt. water
• 2 lemons, cut in half
• 5 pounds 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 teaspoon salt
• 1/2 to 1 tsp. hot sauce
• Garnish: chopped fresh parsley

1. Bring 10 qt. water to a boil in a 12-qt. stockpot 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.
2. Peel shrimp; devein, if desired.
3. Layer shrimp, onions, and artichoke hearts in 2 (13- x 9-inch) baking dishes.
4. Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally. Garnish, if desired, and serve with a slotted spoon.

water, lemons, shrimp, sweet onions, quartered artichoke hearts, olive oil, cider vinegar, capers, worcestershire sauce, salt, hot sauce, parsley

Taken from www.myrecipes.com/recipe/shrimp-sullivans-island (may not work)