Charlie's Pickled Shrimp

• 3 pounds shrimp fresh
• 6 quarts water
• 1/4 cup salt
• 2 each shrimp/crab seasoning 2 packages
• 2 tablespoons black pepper
• 1 large lemon halved
• 1 cup vegetable oil
• 1/2 cup olive oil
• 3/4 cup white vinegar
• 2 teaspoons salt
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon red hot pepper sauce
• 1 pound sweet vidalia onions sliced thin
• 2 cloves garlic minced
• 2 tablespoons capers
• 2 teaspoons celery seeds
• 3 each jalapeno pepper

1. In a large pot, bring the water, salt, crab boil, and pepper to a boil.
2. = Squeeze in the lemon juice and add the rinds.
3. Pour in the shrimp, all at= once.
4. Bring back to boil, over HIGH heat.
5. Boil 3 minutes.
6. NO MORE.
7. Remove= from heat.
8. Add 3 to 4 cups ice cubes to pot to stop cooking.
9. Let stand 5-10= minutes.
10. remove shrimp.
11. When cool enough to handle, peel, leaving last tail= segment attached.
12. Set aside.
13. In a large bowl, stir together the remaining= ingredients.
14. Add shrimp to marinade.
15. Toss to coat well.
16. Cover tightly.
17. = Refrigerate overnight or up to two days, tossing occasionally in marinade.
18. = Drain.
19. Serve on a large platter or decorative bowl lined with lettuce= leaves.
20. Garnish with a scattering of ripe olives.

shrimp, water, salt, crab seasoning, black pepper, lemon halved, vegetable oil, olive oil, white vinegar, salt, worcestershire sauce, red hot pepper sauce, sweet vidalia onions, garlic, capers, celery seeds, jalapeno pepper

Taken from recipeland.com/recipe/v/charlies-pickled-shrimp-35037 (may not work)