|Wine vinegar||1 Cup (16 tbs)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Water||3 Cup (48 tbs)|
|Onion||1 Large, sliced|
|Mixed pickling spices||1 Tablespoon|
|Shrimp||2 Pound, shelled deveined|
Combine all ingredients but the shrimp in a saucepan and bring to a boil.
Add the shrimp and cook five minutes.
Pour into hot sterilized jars, cool and store in the refrigerator at least twenty-four hours.
If desired, mayonnaise or sour cream may accompany the shrimp.
These will keep a week or longer in the refrigerator.