Miss Barbara's Pickled Shrimp

These pickled shrimp surely make a great appetizer. Make them ahead of time and just poke them with a tooth pick before service.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• Boiling Mixture:
• 1 cup apple cider vinegar
• 1 inch fresh ginger, peeled and chopped fine
• 1 tbsp pickling spice
• 1 tsp salt
• Marinade:
• 1/2 cup olive oil
• Juice of one lemon
• 1/2 cup green onion tops, sliced thin
• 3 garlic cloves, peeled and sliced thin
• 1/4 cup fresh cilantro, chopped fine
• 1/4 cup fresh red bell pepper, chopped coarse

Directions:

Whisk olive oil and lemon juice in a noncorrosive container until blended. Add garlic, green onions and red bell peppers then reserve mixture. Combine vinegar, ginger, pickling spices and salt in a noncorrosive pot. Cook over medium high heat to a simmer. Remove from heat and add shrimp. Cover with a lid and let stand about 3 minutes. Shrimp should be pink with a white opaque center. Do not over cook. Drain shrimp from boiling mixture and rinse off any pickling spices. Add shrimp to marinade and refrigerate until chilled. Stir before serving. Do not marinate longer than 2 hours or shrimp will be tough.

Number of Servings: 4-6