2 pounds medium/large shrimp cooked and peeled
5-6 bay leaves
1 sweet onion, sliced thin
Capers
½ tsp salt
¼ tsp dry mustard
½ tsp powdered sugar
1 box whole pickling spices
½ c lemon juice
Tarragon vinegar
Oil - canola

Prepare 48 hours in advance. Layer shrimp and sliced onion in a large bowl. Wrap pickling spices in cheesecloth or gauze and tie. Place in bowl with shrimp and onion. Mix remaining ingredients with one portion of tarragon vinegar to two portions of oil until shrimp is covered or saturated. (example, 1 ½ cups oil to ¾ cup vinegar.) You may also add some red onion for color. Cover, refrigerate, and stir thoroughly twice a day.

Serving size: 4 oz.
Cals per serving: 72
Fats: 1g 0g saturated fat
Sodium: 200mg
Carbs: 3g
Sugar: 1g
Protein: 12g