South Carolina taught me about the classic Southern vinegar-marinated dish that I am totally addicted to.
2 pounds raw shrimp (any size), peeled and deveined
2 tablespoons capers
1/2 red onion, thinly sliced
1 Jalepeno pepper, diced
3/4 cup extra virgin olive oil
1/2 cup red wine vinegar
1 tablespoon brown mustard
Juice of 1 lemon
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
Boil shrimp for about 3 minutes, or just until it turns pink. Drain in colinder and place in a large bowl. Stir in the capers, onions and hot pepper. Make dressing by whisking together remaining ingredients in a medim bowl. Pour over shrimp and mix thoroughly. Cover tightly with plastic wrap (or place in a sealed jar) and marinate in refrigerator 24 hours, turning occasionally.
Serve as an appetizer or place shrimp on top of a salad - or use as a garnish for a martini. Serves 8 as an appetizer.