Pickled Shrimp

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Southern Living


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5 pounds unpeeled, cooked jumbo shrimp

1 (4-ounce) jar capers, drained

2 medium-size white onions, sliced

1 large red bell pepper, sliced

2 teaspoons celery seed

3 lemons, thinly sliced

2 (0.6-ounce) envelopes Italian dressing mix

1/2 cup vegetable oil

1/2 cup cider vinegar

1 tablespoon prepared horseradish

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