"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Shrimp Salad, by Mary Sander, is from Susie's Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. peeled cooked shrimp 1 med. red onion, sliced thin 2/3 c. oil 1/3 c. rice vinegar 1 tbsp. sugar dash of Tabasco 1 tsp. celery seed 1 tbsp. capers
Place shrimp and onions in a bowl. Mix remaining ingredients together and pour over mixture. Place in plastic ziplock bag, remove as much air as possible and seal. Refrigerate turning bag a couple of times. Best if made the day before eating.
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