|Cooked shrimp||1 Pound|
|Vinegar||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Dash|
|Onions||2 Medium, sliced|
|Wesson oil||2 Cup (32 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
Clean shrimp, remove the black vein, rinse in cold water, and drain.
Heat vinegar in a saucepan with about 10 of the bay leaves, but do not allow to boil.
Remove bay leaves and set vinegar aside to cool.
In a quart-size stone crock or jar, place a layer of shrimp, a layer of onion, a few bay leaves, and so on until all shrimp have been used.
Make a dressing, using the spiced vinegar, Wesson oil, Worcestershire, paprika, salt, and cayenne.
Pour over shrimp and let stand in refrigerator 24 hours.
Serving size: Complete recipe
Calories 4657 Calories from Fat 3957
% Daily Value*
Total Fat 448 g688.8%
Saturated Fat 59.3 g296.3%
Trans Fat 0 g
Cholesterol 884.6 mg294.9%
Sodium 2684 mg111.8%
Total Carbohydrates 70 g23.3%
Dietary Fiber 14.2 g56.9%
Sugars 25 g
Protein 102 g203.3%
Vitamin A 101.7% Vitamin C 104.2%
Calcium 52.9% Iron 157.6%
*Based on a 2000 Calorie diet