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Pickled Shrimp

Spiced, tangy and delicious, these "peel-and-eat" shrimp are addictive! The brine and the shrimp are cooked separately and then blended cold to prevent over- or undercooking.

Ingredients:

• 1 1/2 cups white wine vinegar
• 1/2 cup water
• 1/2 cup sugar
• 2 Tbsp. salt
• 1 cup pickling or pearl onions, peeled (about 12)
• 2 Tbsp. pickling spice
• 6 cloves garlic, peeled
• 1/2 tsp. dried red pepper flakes
• 1 1/2 pounds cooked, unpeeled shrimp
• 1 small lemon, sliced

Cooking Instructions:

In a medium saucepan, combine the vinegar, water, sugar and salt and cook over low heat, stirring, until dissolved. Add the onions, pickling spice, garlic and dried red pepper flakes and bring to a boil. Simmer for 5 minutes, remove from heat and cool completely. Pack the shrimp, lemon slices, pickled onions and garlic decoratively into a large jar or bowl (1 1/2 qt.). Pour the pickling brine over the shrimp in the jar and marinate at least 8 hours or overnight. Keep refrigerated and enjoy within 5 days.

Servings per recipe: 6

Cal. 145 / Total fat 2g / Sat. .4g / Chol. 175mg / Sdm. 527 / Carbo. 7g / Prot. 24g / Om-3 .6g