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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