Marengo Ice Box Shrimp

Course : Appetizers
Serves: 20
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5 pounds fresh shrimp -- peeled and cooked
3 large vidalia onions -- sliced into rings
2 medium lemons -- thinly sliced
1 medium lime -- thinly sliced
1 1/2 cups olive oil
1 cup balsamic vinegar
1 teaspoon dried chervil
2 teaspoons seafood seasoning
24 whole black peppercorns
1 tablespoon celery seed
6 pieces bay leaves
1 teaspoon red pepper flakes
1 teaspoon sugar

Preparation / Directions:

In a large flat casserole or baking dish, arrange shrimp and onion rings with lemon and lime slices. In a bowl, whisk together oil, vinegar, chervil, seafood seasoning, peppercorns, celery seed, bay leaves, a sprinkling of red pepper flakes and sugar. Pour over shrimp, cover and, stirring occasionally, refrigerate overnight. To transport, drain off excess marinade. Makes 20 servings


Nutritional Information:

276 Calories (kcal); 18g Total Fat; (59% calories from fat); 23g Protein; 4g Carbohydrate; 173mg Cholesterol; 169mg Sodium

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