MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charlie's Angels Pickled Shrimp
 Categories: Seafood, Appetisers, Chilies, Citrus
      Yield: 8 Servings
 
      3 lb Fresh shrimp
      6 qt Water
    1/4 c  Salt
      6 oz (2 pk)Zatarain's shrimp/crab
           - boil in bag -OR-
      2 oz Zatarain's liquid Shrimp &
           - Crab boil concentrate
      2 tb Black pepper
      1 lg Lemon; halved
      1 c  Wesson oil
    1/2 c  Olive oil
    3/4 c  White vinegar
      2 ts Salt
      2 tb Worcestershire sauce
    1/2 ts Tabasco jalapeno sauce
      1 lb Vidalia onion; sliced thin
      2 cl Garlic; minced
      2 tb Capers
      2 ts Celery seed
      3 md Jalapenos; seeded, 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.

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

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