Total Time
24hrs 45mins
Prep 45 mins
Cook 24 hrs

EXCELLENT for a buffet dinner party, a shower or wedding reception. We served this at our wedding reception almost 34 years ago. I have served it many times since, and it always gets rave reviews. The recipe came from a Farm Journal cookbook called Cooking for Company.

Ingredients Nutrition


  1. Fill a large bowl with alternating layers of shrimp, onions, bell peppers and lemon slices.
  2. Combine the vinegar, water, salt, sugar, dry mustard, ginger, peppercorns, bay leaf and Tabasco sauce in a saucepan.
  3. Bring to a boil, cover and simmer for 5 minutes.
  4. Cool and strain.
  5. Add the oil and lemon juice, stirring to mix well.
  6. Pour the mixture over the shrimp and vegetables.
  7. Cover and refrigerate for 24 hours, stirring occasionally.
  8. Drain before serving.
  9. Serve in a bowl that is placed in another bowl filled with ice to keep the shrimp and veggies cold.