1 1/2 pounds Florida Shrimp, cooked, peeled and deveined
1 cup white vinegar
1 cup red onions, chopped (large pieces)
1/2 cup canola oil
2 tablespoons capers
2 teaspoons garlic, minced
Instructions:
Combine all ingredients and refrigerate overnight, stirring occasionally. Remove shrimp and onions from marinade and serve with salad green or pasta.
Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org
