Shrimp Sullivan's Island

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Southern Living


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10 qt. water

2 lemons, cut in half

5 pounds unpeeled, medium-size fresh shrimp

3 medium-size sweet onions, thinly sliced

3 (13.75-oz.) cans quartered artichoke hearts, drained

2 cups olive oil

1 3/4 cups cider vinegar

1 (3.5-oz.) jar capers, undrained

1/4 cup Worcestershire sauce

1 teaspoon salt

1/2 to 1 tsp. hot sauce

Garnish: chopped fresh parsley

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