•2 lbs Gulf shrimp, cleaned, deveined and boiled
•2 medium sweet onions, sliced thin
•2 jars of mushroom caps, drained
•2 jars marinated artichoke hearts and juice
•1 can hearts of palm, drained and cut into small pieces
•1 can of baby corn, drained and cut into small pieces
•1 large red bell pepper, cored and cut into small pieces
•1 small jar of capers and juice
•1¼ cup canola oil
•¾ cup white vinegar
•2 tsp salt
•2 tsp celery seeds
•10-12 bay leaves
•1 tsp hot sauce, or to taste
1.In a large pan or Dutch Oven, bring 2 quarts of water to a boil. Add shrimp and crab boil seasoning to water.
2. Add shrimp to water and stir. Cover and bring back to a boil quickly. Do not overcook the shrimp as they will continue to “cook” in the marinade.
3. The shrimp will turn a light pink on the outside and almost white on the inside. It will curl
into a “C.” Boiling shrimp takes only a few minutes.
1.Put all ingredients into large bowl and stir. Cover and refrigerate for 24 hours, or at least overnight, stirring often.