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Shrimp Sea Island
This cold marinated appetizer is a creation of Gay Jacobs, who owns and operates a shrimp packing house and shrimp boats with her husband Lawrence. Their children represent the fourth generation in the seafood business in coastal McIntosh County, Georgia. Gay is often asked for her seafood recipes, especially at her church's potluck suppers. Gay recommends peeling the lemons to avoid bitterness in the salad. She serves with a garnish of lemon and parsley.
Salt and pepper the shrimp. Heat 1/2 cup of olive oil in a large skillet over medium heat. Quickly sauté the shrimp until they begin to turn pink. Prepare in several batches if necessary in order to avoid steaming. Drain on paper towels. In a large, tightly covered container, layer lemon slices, shrimp, a sprinkle of capers and onion rings. Create layers until all ingredients are used. Pour dressing (recipe follows) over layers and refrigerate at least three hours, occasionally inverting the container. Drain to serve.
For dressing add all ingredients to a quart jar and shake until thoroughly emulsified.
2 pounds medium or large
Wild Georgia Shrimp, peeled
& deveined
Salt and pepper to taste
1/2 cup light olive oil
6 lemons, peeled and thinly sliced
3 tablespoons capers
2 Vidalia onions, thinly sliced
For the dressing:
1 tablespoon garlic, chopped
1/2 teaspoon cayenne pepper
1 teaspoon chopped parsley
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 cup white wine vinegar
1/2 up olive oil
Juice of one lemon
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