Lemon Caper Marinated Shrimp

3 lbs. large raw shrimp, peeled and deveined
1 cup fresh lemon juice
2 white onions, sliced
1 1/2 cups rice wine vinegar
1 cup extra virgin olive oil
1/3 cup drained capers
2 Tbsp. minced parsley
2 tsp. kosher salt
1 Tbsp. poppy seeds
2 Tbsp. minced garlic
1 Tbsp. sugar

Cook shrimp in boiling water for 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, lemon juice and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate overnight, stirring occasionally. Drain, and serve either on a bed of lettuce as a salad, or with cocktail picks as an appetizer. Garnish with lemon roses
and/or lemon slices.

This recipe was published in the Tallahassee Democrat and was supplied by Melinda McDaniel, a local caterer. The shrimp are delicious and look very festive. They are always welcome at a party.