Lemon Olive Oil Shrimp Delight
Ingredients:
6 pounds raw shrimp, unshelled
2 bay leaves
1 tablespoon celery seed
¾ cup salt
1 teaspoon cayenne pepper
2 cups Colwell lemon olive oil
½ cup ketchup
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 (5-ounce) jar hot or spicy mustard
1 (5-ounce) jar horseradish
1 cup thinly sliced yellow onion
Salt and pepper to taste
Preparation:
Place shrimp in a large pot. Cover with water. Add bay leaves and next 3 ingredients. Bring to a boil and cook 5 minutes or until shrimp are pink. Drain and peel shrimp. Combine oil and next 7 ingredients. Add shrimp. Season with salt and pepper. Cover and refrigerate overnight. Yields 12 to 14 servings.
