Ingredients

  • 1 bay leaf
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup sugar
  • 1/2 teaspoon fresh ground pepper
  • 2 cups tomato juice (you may substitute vegetable juice)
  • 1 cup vinegar
  • 1 large onion, thinly sliced
  • 1 tablespoon (or more) chopped fresh parsley
  • 1 tablespoon salt
  • Juice 2 lemons
  • 1/4 cup catsup
  • 24 medium to large shrimp, cooked and shelled
  • 1 lemon, sliced
  • Directions

    In a large bowl or plastic container, mix all ingredients except shrimp and lemon together well. Add shrimp; stir and mix to coat them well. Marinate 2 to 6 hours in refrigerator. To serve, remove from refrigerator ½ hour before serving. Stir well and either pour marinade and shrimp into non-metal serving bowl or serve from bowl in which it rested. Add thinly lemon on top and sprinkle with more fresh parsley if you wish. Use a long-handled spoon to remove shrimp onto plate or to be “stabbed” with toothpicks. It is nice to have melba toast or crackers next to shrimp bowl in case guests would like to put the shrimp on top. More or less of most ingredient does not matter. Add extra tomato juice for more liquid if it doesn’t appear to be juicy enough. For large numbers of shrimp, make 2 batches and as you remove shrimp from 1 serving bowl, add shrimp to marinade in kitchen.

    Serves 8 to 12

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