Preparation:
In a medium-sized bowl, stir together the lemon juice, vinegar, salt and hot sauce.
Add the shrimp and let them marinate, covered in the refrigerator for 4 hours.
Add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour.
Serve as a cocktail or on a bed of lettuce.
Yield: 20 appetizer servings or 6 to 8 salad servings.
From Justin Wilson's Homegrown Louisiana Cooking |
