Fire & Ice Tomatoes and Shrimp

• 1 lb fresh shrimp or 1 lb frozen shrimp
• 34 cup white vinegar
• 14 cup water
• 4 teaspoons sugar
• 1 12 teaspoons mustard seeds
• 1 teaspoon celery salt
• 14 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon cayenne pepper
• 6 large tomatoes, cut into wedges
• 1 large green sweet pepper, cut into thin rings
• 1 medium onion, cut in thin slices

1. Thaw shrimp, if frozen.
2. Peel and devein shrimp.
3. Thread shrimp on 4 skewers.
4. Place shrimp skewers on the lightly oiled rack of the grill directly over medium high heat.
5. Grill for 8 to 10 minutes or until opaque, turning several times.
6. Remove from heat.
7. Carefully remove from skewers and let cool completely.
8. Combine vinegar, water, sugar, mustard seed, celery salt, salt, black pepper and cayenne pepper in a small saucepan.
9. Bring to boiling, reduce heat and cook for 1 minute.
10. Remove from heat and let cool completely.
11. Meanwhile, in an extra large bowl combine tomato wedges, pepper rings, and onion slices.
12. Pour vinegar mixture over veggie mixture; toss to coat.
13. Gently stir shrimp into veggie mixture.
14. Cover and refrigerate for 2 to 24 hours, stirring occasionally.
15. Serve with a slotted spoon.

fresh shrimp, white vinegar, water, sugar, mustard seeds, celery salt, salt, black pepper, cayenne pepper, tomatoes, green sweet pepper, onion

Taken from www.food.com/recipe/fire-ice-tomatoes-and-shrimp-28857 (may not work)