Title: Charlie's Pickled Shrimp
Categories: Appetizer Charles
Yield: 8 Servings

3	lb	Fresh shrimp
6	qt	Water
1/4	c	Salt
2	pk	Zatrain's shrimp/crab seasoning
2	tb	Black pepper
1		Large lemon-halved
1	c	Wesson oil
1/2	c	Olive oil
3/4	c	Heinz white vinegar
2	ts	Salt
2	tb	Lea & Perrins Worcestershire Sauce
1/2	ts	Tabasco Jalapeno Sauce
1	lb	Vidalia onions-sliced thin
2	cl	Garlic -- minced
2	tb	Capers
2	ts	Celery seed
3		Jalapeno peppers -- minced

In a large pot, bring the water, salt, crab boil, and pepper to a boil. Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside. In a large bowl,stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly. Refrigerate overnight or up to two days, tossing occasionally in marinade. Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives.

NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama

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