Shrimp Salad (Escabeche de Camarones)
Serves: 10 or more people

1 cup olive oil
1 cup vinegar
1/2 cup fresh lemon juice
2 tb sugar
5 bay leaves
1 tsp ground pepper
1 tsp dill seed
1 tsp celery seed
1/2 tsp tarragon
1 tsp dry mustard
1/4 tsp cayenne
3 lbs shrimps, cooked shelled & deveined
8 medium onions, thinly sliced
Cracker, bread slices or cassava chps for serving

In a heavy skillet, combine vinegar, oil, lemon juice, sugar, bay leaves, pepper, dill, celery seeds, tarragon, mustard & cayenne. Bring quickly to a boil, reduce heat & simmer, covered for 10 minutes. Add the shrimps & simmer 3 minutes longer.

In a large casserole w/ a cover, arrange a layer of sliced onions, a layer of shrimps, & repeat untill all are used. Pour the hot marinade over all. Let cool, cover & refrigerate at least 2 days before serving. Serve with Tasted bread, crackers or cassava chips.