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SHRIMP, PICKLED

Yield: 4 servings.

1 1/2 pounds cooked Florida shrimp, peeled and deveined
1 cup white vinegar
1 cup chopped red onions (large pieces)
1/2 cup vegetable oil
2 tablespoons capers
2 teaspoons minced garlic
  
 
Combine all ingredients and refrigerate overnight, stirring occasionally.
Remove shrimp and onions from marinade and serve with salad greens or pasta.


Per serving: calories 220, calories from fat 99, total fat 11g, saturated fat 1g, cholesterol 200mg, total carbohydrate 8g, protein 22g.

Florida Bureau of Seafood and Aquaculture
 

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