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
NFI will host its annual Spring Political Conference at the Mandarin Oriental Hotel May 14-17, 2013. Hill meetings will be scheduled for ay 15th and the NFI Board Meeting will be held on May 17th.
Watch highlights from the seafood community ranging from the latest in social media to important developments in efforts to repeal the USDA Catfish Inspection Program.
