Sea Island : Shrimp Salad - The Local Palate

Ingredients

• 2 cups apple cider vinegar
• 2 lemons, sliced (with juice squeezed from smaller end pieces)
• 1 3.75-ounce bottle capers, undrained
• 1 large Vidalia or other sweet onion, julienned
• 1½ pounds cooked shrimp, peeled and deveined, tails on
• Salt and pepper to taste