|Raw shrimp in the shell||1 Pound|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||3 Tablespoon|
|Celery seeds||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Barbecue sauce||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
If using frozen shrimp, let thaw.
Shell and devein shrimp.
Cook in a large pot of boiling water, just until shrimp turn pink, do not overcook.
In a shallow container, make alternate layers of shrimp and onion, putting a bay leaf in each onion layer.
In a medium saucepan, combine barbecue sauce, oil, vinegar, celery seeds, salt, dry mustard and pepper, mix well.
Heat to boiling.
Pour over shrimp and onion mixture.
Refrigerate, covered, 24 hours.
Drain and discard marinade before serving shrimp.
Calories 221 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 86.2 mg28.7%
Sodium 485.3 mg20.2%
Total Carbohydrates 9 g2.9%
Dietary Fiber 1.2 g4.7%
Sugars 4 g
Protein 12 g24.7%
Vitamin A 4% Vitamin C 10.1%
Calcium 6.8% Iron 12.6%
*Based on a 2000 Calorie diet