Pickled Shrimp

Servings: 8
Ingredients:

1/4 c  Crab boil, tied in cheese cl        2 ts Salt
-th                                 1 c  Olive oil
2 1/2 lb Shrimp, peeled and deveined           1 lg Onion, sliced thin
3/4 c  White vinegar                       3    Bay leaves
5 ts Celery seeds

In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5
minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl,
whisk together the vinegar, celery seeds, salt, and pepper to taste. Add
oil in a stream, whisking continuously until emulsified. In a deep glass
dish, arrange half the shrimp in one layer, arrange half the onion slices
over them, and top with bay leaves. Arrange the rest of the shrimp over
the onions and sprinkle the remaining onion slices over them. Pour the
dressing over all. Let marinate, covered and chilled for 24 hours. Serve
shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.

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