3 lb Fresh shrimp
6 qt Water
1/4 c Salt
2 pk Zatrain’s shrimp/crab
-seasoning 2 tb Black pepper
1 Large lemon-halved
1 c Wesson oil
1/2 c Olive oil
3/4 c Heinz white vinegar
2 ts Salt
2 tb Lea & Perrins Worcestershire
-Sauce 1/2 ts Tabasco Jalapeno Sauce
1 lb Vidalia onions-sliced thin
2 cl Garlic — minced
2 tb Capers
2 ts Celery seed
3 Jalapeno peppers — minced
In a large pot, bring the water, salt, crab boil, and pepper to a boil. Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes…NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside. In a large bowl,stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly. Refrigerate overnight or up to two days, tossing occasionally in marinade. Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives. NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama