Serve Spicy Pickled Shrimp with cocktails or on lettuce leaves as a platted first course.

• 2 pounds unpeeled, large raw shrimp (26/30 count)
• 3 small white onions, thinly sliced
• ½ cup olive oil
• ¼ cup tarragon vinegar
• 2 tablespoons pickling spices
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dry mustard
• ¼ teaspoon ground red pepper
• ¼ cup chopped fresh parsley

1. Peel shrimp; devein, if desired.
2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water.
3. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.

Yield: Makes 12 servings