Preparation:
In a large flat casserole or baking dish, arrange shrimp and onion rings with lemon and lime slices.
In a bowl, whisk together oil, vinegar, chervil, seafood seasoning, peppercorns, celery seed, bay leaves, a sprinkling of red pepper flakes and sugar. Pour over shrimp, cover and, stirring occasionally, refrigerate overnight. To transport, drain off excess marinade.
Makes 20 servings |
