Ingredients

The following ingredients have 54 Servings
  • 12 lemon or lime slices
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon minced fresh parsley
  • 1/2 cup canola oil
  • 1/2 cup lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon hot pepper sauce
  • 2 pounds peeled and deveined cooked shrimp (26-30 per pound)

Instruction

  • Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.