The Abqaiq Cookbook - 1973

Pickled Shrimp
2 pounds shrimp, shelled and deveined
1/4 cup olive oil
3 garlic cloves
2 medium onions, coarsely chopped

In the hot olive oil in large pot, sauté garlic cloves and onions for 10 minutes, stirring frequently. Add shrimp and saute for 7 minutes, stirring frequently. Remove from heat, cool 15 minutes.

Pickling Liquid
2 medium onions, thinly sliced
1/2 cup olive or salad oil
1/2 cup vinegar
1 1/2 teaspoons salt
1/4 teaspoon dry mustard
1/2 teaspoon pepper
2 Jalapeno peppers

Combine all ingredients in large bowl. Add shrimp-onion mixture, pushing shrimp well down into liquid. Refrigerate for 24 hours, basting several times. Serve icy cold with cocktail picks.

Yield: Approximately 40

Brigitta Hoss