Pickled Shrimp & Onions Recipe – Big Horn Olive Oil

Ingredients

• 2-1/2 lbs peeled and cooked shrimp, thawed
• 3 Vidalia onions, thinly sliced
• 2 lemons, thinly sliced
• 1 cup Champagne Wine Vinegar
• 1/2 cup Sicilian Lemon Balsamic Vinegar
• 1 cup Big Horn Extra Virgin Olive Oil
• 4 oz jar capers, include juice
• 1-1/2 tsp celery seeds
• 1 tsp sea salt
• 1 tsp pickling spice
• 4 dashes of Tabasco sauce