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Marinated Lemon Shrimp
2 lbs. shrimp unpeeled
3 C. beer
1 C. water
1 t. salt
1/2 C. white tarragon vinegar
2/3 C. oil
1/4 C. parsley fresh chopped
1 1/2 t. salt
tabasco to taste
pepper to taste
2 lemons sliced very thin
2 onions sliced very thin
2 T. capers with liquid optional
Add water, beer and shrimp to a large pot. Bring to a boil. Add the shrimp and
bring back to the boil. Cook shrimp just until they are pink. Do not overcook.
Add the oil, vinegar, parsley, salt and tabasco to a bowl or shaker. Stir or
shake to blend well.
Peel shrimp. Alternate layers of shrimp, lemon and onion. Sprinkle with the
capers, if using. Pour the oil and vinegar over the shrimp.
Refrigerate for at least 8 hours.