Nutrition

Ingredients

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon tomato paste
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons celery seed
• 1 garlic clove, minced
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon hot pepper sauce
• 1 pound cooked large shrimp, peeled and deveined
• 1 small onion, thinly sliced and separated into rings
• 2 bay leaves

Instructions

1. 1 In a large resealable plastic bag, combine the olive oil, red wine vinegar, tomato paste, sugar, celery seed, garlic, pepper, salt, mustard, red pepper flakes and hot pepper sauce. Add the shrimp, onion and bay leaves. Seal the bag and turn to coat the shrimp in the marinade. Refrigerate the shrimp for up to 24 hours. Drain and discard the marinade and bay leaves. Editor's Tip: While it's in the fridge, store the bag in another vessel, such as a food storage container or mixing bowl, to contain any leaks.

Original Source

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