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| Pickled Shrimp Hors D'Oeuvres
1 pound of cooked peeled shrimp
3 medium onions, thinly sliced
1 lemon, sliced
1/2 cup of vinegar
1/4 cup of water
2 teaspoons of salt
1 teaspoon of sugar
1/2 teaspoon of dry mustard
1/4 teaspoon of ginger
1/2 teaspoon of whole black pepper
1/4 cup of lemon juice
1/2 cup of salad oil |
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Fill a bowl with alternating layers of shrimp, onion and lemons. Combine vinegar, water, salt, sugar, and spices in a saucepan. Bring to a boil. Cover; simmer for 5 minutes and cool. Strain; add lemon juice and oil. Pour over shrimp. Cover and refrigerate 24 hours. Stir occasionally. drain before serving. Serve with plastic or wooden sticks
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