Icy Marinated Shrimp
|Unpeeled shrimp||3 Pound|
|Vegetable oil||1 1⁄4 Cup (20 tbs)|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
Prepare shrimp according to package directions on crab boil, adding 1 tea spoon salt.
Drain well; cool completely.
Peel and devein shrimp.
Combine next 9 ingredients in container of electric blender; process until smooth.
Layer half of shrimp, onion, and bay leaves in a large bowl; pour half of marinade over shrimp mixture.
Repeat procedure with remaining ingredients.
Cover and refrigerate 2 days.
Arrange seashells in the bottom of a 6-cup ring mold; fill with water, and freeze overnight.
Unmold ice ring onto a large serving platter.
Using a slotted spoon, fill ice ring with shrimp; pile remaining shrimp around ring.
Garnish with parsley.