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Shrimp Sullivan's Island

Prep time 45 mins
Cook time 10 mins
Chill time 12 hrs
Yield Makes 18 appetizer servings


  • 10 qt. water
  • 2 lemons, cut in half
  • 5 pounds unpeeled, medium-size fresh shrimp
  • 3 medium-size sweet onions, thinly sliced
  • 3 (13.75-oz.) cans quartered artichoke hearts, drained
  • 2 cups olive oil
  • 1 3/4 cups cider vinegar
  • 1 (3.5-oz.) jar capers, undrained
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 to 1 tsp. hot sauce
  • Garnish: chopped fresh parsley

How to Make It

  1. Bring 10 qt. water to a boil in a 12-qt. stockpot over medium-high heat; squeeze lemon halves over water, and add squeezed halves to water in stockpot. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water to stop the cooking process.

  2. Peel shrimp; devein, if desired.

  3. Layer shrimp, onions, and artichoke hearts in 2 (13- x 9-inch) baking dishes.

  4. Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally. Garnish, if desired, and serve with a slotted spoon.