Total Time
33mins
Prep 25 mins
Cook 8 mins

A great appetizer!! a little time consuming but can be made ahead and very much worth it!! Cool:1 hour Chill:2 hours to 24 hours evolved to our taste from B H & G

Ingredients Nutrition

Directions

  1. Thaw shrimp, if frozen.
  2. Peel and devein shrimp.
  3. Thread shrimp on 4 skewers.
  4. Place shrimp skewers on the lightly oiled rack of the grill directly over medium high heat.
  5. Grill for 8 to 10 minutes or until opaque, turning several times.
  6. Remove from heat.
  7. Carefully remove from skewers and let cool completely.
  8. Combine vinegar, water, sugar, mustard seed, celery salt, salt, black pepper and cayenne pepper in a small saucepan.
  9. Bring to boiling, reduce heat and cook for 1 minute.
  10. Remove from heat and let cool completely.
  11. Meanwhile, in an extra large bowl combine tomato wedges, pepper rings, and onion slices.
  12. Pour vinegar mixture over veggie mixture; toss to coat.
  13. Gently stir shrimp into veggie mixture.
  14. Cover and refrigerate for 2 to 24 hours, stirring occasionally.
  15. Serve with a slotted spoon.

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