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See below ingredients and instructions of the recipe
1 c Oil
1/2 c Vinegar
1 tb Celery salt
2 ts Salt
1 ts Dry mustard
10 ds Pepper sauce
3 lb Shrimp, cleaned and cooked
Sliced white onions
Bay leaves
Mix oil, vinegar, celery salt, salt, mustard, and pepper sauce. In a
rectangular baking dish, alternate layers of shrimp with onions and
bay leaf. Pour marinade over shrimp and refrigerate 24 hours. Serve
as an appetizer or on lettuce as a salad. Bayou Cook Book by Thomas
J. Holmes, Jr.
Shared by Ellen Cleary
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American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

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