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Marinated Shrimp With Olives

Prep time 20 mins
Cook time 3 mins
Chill time 6 hrs
Yield Makes 8 to 10 appetizer servings


  • 2 pounds unpeeled, large raw shrimp (21/25 count)
  • 1 1/2 cups white vinegar
  • 1 cup vegetable oil
  • 1/2 cup sugar
  • 1/4 cup capers, undrained
  • 1 1/2 teaspoons celery salt
  • 1/2 salt
  • 1 medium-size red or white onion, sliced and separated into rings
  • 1/2 cup pitted kalamata olives, rinsed and drained

How to Make It

  1. Bring 6 cups salted water to a boil; add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on. Devein, if desired.

  2. Combine vinegar and next 5 ingredients in a shallow dish; add shrimp alternately with onion and olives. Cover and chill 6 to 24 hours, turning often. Drain shrimp mixture, discarding liquid, before serving.