Pickled Shrimp With Basil

• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 teaspoons seafood seasoning
• 2 teaspoons stone-ground mustard
• 1 garlic clove, minced
• 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
• 1 medium lemon, thinly sliced
• 1 medium lime, thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup thinly sliced fresh basil
• 2 tablespoons capers, drained
• 1/4 cup minced fresh basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground pepper

1. In a large bowl, whisk the first 5 ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss gently to coat. Refrigerate, covered, up to 8 hours, stirring occasionally.
2. Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon.

red wine vinegar, olive oil, seafood seasoning, stoneground mustard, garlic, shrimp, lemon, lime, red onion, fresh basil, capers, fresh basil, kosher salt, ground pepper

Taken from www.tasteofhome.com/recipes/pickled-shrimp-with-basil/ (may not work)