Spicy Pickled Shrimp

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Southern Living


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2 pounds unpeeled, large raw shrimp (26/30 count)

3 small white onions, thinly sliced

1/2 cup olive oil

1/4 cup tarragon vinegar

2 tablespoons pickling spices

2 teaspoons salt

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

1/4 teaspoon ground red pepper

1/4 cup chopped fresh parsley

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