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Spicy Marinated Shrimp for a Crowd

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Submitted by dianne fischer

YIELD

20 servings

PREP

40 min

COOK

30 min

READY

Ingredients

10 4.5
POUNDS KG SHRIMP
small, in shell
1 ½ 355
CUPS ML ONIONS
dehydrated, or fresh sliced or chopped
1 ½ 355
CUPS ML WATER
1 0.9
QUART L OLIVE OIL *
1 ½ 7.1E+2
PINTS ML APPLE CIDER VINEGAR *
1 473
PINT ML CAPERS
with brine *
¼ 59
CUP ML LEMON JUICE
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML WORCESTERSHIRE SAUCE
2 1E+1
TEASPOONS ML SALT
¾ 3.8
TEASPOON ML GARLIC
granulated

Directions

Cook shrimp, peel, devein and rinse well.

Reconstitute the dehydrated onion in 1½ cups of water.

Alternate layers of shrimp and onions in large flat pan.

Combine remaining ingredients and pour over both shrimp and onions.

Cover and refrigerate overnight.

Drain and serve in lettuce cups. Garnish with tomato and cucumber.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 235 9% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 774mg 32%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 95g
Vitamin A 10% Vitamin C 12%
Calcium 9% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 

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