Fire & Ice Tomatoes and Shrimp

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

• Ready In: 33 mins
• Serves: 8

Ingredients

• 1  lb fresh shrimp or 1  lb frozen shrimp
• 3⁄4 cup white vinegar
• 1⁄4 cup water
• 4  teaspoons sugar
• 1 1⁄2 teaspoons mustard seeds
• 1  teaspoon  celery salt
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 6  large tomatoes, cut into wedges
• 1  large green sweet pepper, cut into thin rings
• 1  medium onion, cut in thin slices

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.