| Yield: | 6 appetizer servings |
Ingredients
- 3 pounds large raw shrimp, peeled and deveined
- 4 oranges, peeled and sectioned
- 2 to 3 medium white onions, sliced
- 1 to 1 1/2 cups cider vinegar
- 1 cup vegetable oil
- 2/3 cup fresh lemon juice
- 1/2 cup ketchup
- 2 tablespoons drained capers
- 2 tablespoons minced parsley
- 2 teaspoons salt
- 2 teaspoons mustard seed
- 1/4 teaspoon pepper
- 2 cloves garlic, crushed
Instructions
- Cook shrimp in boiling water only 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally. Drain and serve on a bed of lettuce or in individual shells.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 625 |
| Total Fat | 39 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 48 g |
| Cholesterol | 365 mg |
| Sodium | 1163 mg |
Reviews
I have made this dish for many gatherings, even a business open house. This dish has been a real hit! I just follow the recipe it needs to marinate overnight. When I serve this dish I just lay the shrimp out on lettuce along with some of the oranges. Delicious!
I made this for a 4th of July BBQ, but I don’t think I’ll be able to serve it. It really just tastes like vinegar any suggestions on how to cut the vinegar taste???