Marinated Shrimp With Olives

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Southern Living


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2 pounds unpeeled, large raw shrimp (21/25 count)

1 1/2 cups white vinegar

1 cup vegetable oil

1/2 cup sugar

1/4 cup capers, undrained

1 1/2 teaspoons celery salt

1/2 salt

1 medium-size red or white onion, sliced and separated into rings

1/2 cup pitted kalamata olives, rinsed and drained

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