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Pickled Shrimp

These tasty shrimp require marinating in the refrigerator for at least 4 hours or overnight.
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Prep Time 1 hour
Course Appetizer
Servings 4

Ingredients
  

  • 1 pouncd 21-25 count shrimp
  • 3 celery sticks
  • 1 red bell pepper
  • 1/2 small red onion
  • 2 tablespoons Clark and Hopkins Chesapeake Bay Pepper Sauce or your favorite medium heat pepper sauce
  • 2 TB White balsamic vinegar
  • 1/8 cup pickling spice
  • 1 TB nonpareil capers
  • 1/4 tsp dry mustard
  • 3 TB chopped fresh dill
  • 2 TB vegetable oil
  • 1 1/2 tsp Paul Prudhomme's Blackened Redfish Magic seasoning
  • 1 TB Old Bay seasoning
  • 1/2 lemon

Instructions
 

  • Cook shrimp. Allow to cool and then peel and devein the shrimp, remove tails.
  • Cut celery sticks into fourths, then cut into thin strips.
  • Core bell red pepper and remove seeds. Cut in half, then cut into thin strips.
  • Cut red onion into thin strips.
  • Place shrimp, celery, red bell pepper and red onion in a large bowl. Toss to combine.
  • Add pepper sauce, white balsamic vinegar, pickling spice, capers, dry mustard, dill, vegetable oil and red fish seasoning to shrimp. Toss to combine. Cover bowl and place in refrigerator for 4 hours or overnight.
  • Just before serving, sprinkle shrimp with Old Bay seasoning and squeeze lemon over shrimp. Toss well before serving.