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Pickled Shrimp . . . can't wait to try this one:

Pickled Shrimp

1 ½ lbs (675 g) large cooked shrimp, peeled and deveined
½ onion, thinly sliced
1 green bell pepper (capsicum), cored, seeded, and finely chopped
1 C (250 ml) ketchup
¼ C (60 ml) cider vinegar
¼ C (60 ml) Dijon mustard
2 T (30 ml) capers
1 T (15 ml) Worcestershire sauce

Hot sauce to taste (optional)
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and toss to combine thoroughly.

Refrigerate until ready to serve.

Serves 6 to 8.

Originating chef’s notes:

Serve a bowl of these shrimp with toothpicks so people can help
themselves the next time you're entertaining a crowd.

A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
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