- Large Shrimp - 1 lb. (with shells on)
- Salt - To Taste
- White Vinegar - 1 Cup
- Onion - 1 (medium)
- Carrots - 1/2 Stick
- Scotch Bonnet Pepper - 1
- Whole Pimento (Allspice) - 1 tbsp.
METHOD:In medium bowl combine enough water to cover shrimp and 2 tablespoons salt. Make sure salt is dissolved. Add the shrimp to salted water and soak for about an hour. In saucepan, bring 3-4 cups of water with a dash of salt to boil and add shrimp. Cook for about 5 minutes until bright pink.
Drain and cool. Shell and devein shrimp. Set aside.
Peel and slice onion. Cut carrot into julienne strips and cut pepper into slivers. In a small pot combine vinegar, onion, carrot, pepper and pimento and bring to a gentle boil. Simmer for about 10 minutes.
Throw the pickle over the shelled shrimp. Allow to marinate for 1 to 2 hours at room temperature before serving or as long as overnight in the refridgerator. Arrange on a platter and spear each shrimp with a toothpick. Serves 6.
Recipe can be doubled or tripled.