Perfect for summer bbq’s, snacking and a topping for salads.
My late friend Kim used to make her famous shrimp for parties and porch gatherings at her home near the beach. There is not a summer I can remember that she didn’t serve these tasty shrimp. A few years ago, at my bridal shower she finally shared the recipe. This weekend I made them in her honor as she was born on Father’s Day.
The beauty of the recipe is that it’s a make ahead recipe. You can make them 1-2 days before and pull them out of the fridge when guests arrive. Warning, I suggest doubling the recipe as there are never any left over.
Prepared ingredients for assembly 
Cooked and cooled Shrimp 
Fully assembled jar ready for the fridge
Ingredients:
- 4 lbs. medium to large shrimp, peeled, deveined with or without tails
- 6 Large to extra-large white or yellow onions, peeled and sliced to 1/8” thickness
- 1 + 1/2 Cups of light oil (canola, vegetable, safflower)
- 2 Cups of white vinegar
- 1/4 Cup capers, drained
- 4 to 6 springs of fresh thyme (lemon thyme is best if you have)
- 1 + 1/2 Tablespoons of tomato paste
- 1 Teaspoon sugar
- 1/3 cup prepared horseradish
- Salt & Pepper to Taste
Preparation:
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Clean the shrimp and boil until light pink with 2 bay leaves. Drain and rise in cool water and drain again.
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Prepare several tall containers or glass jars. (I prefer the super large canning jars) You can use left-over mayo, pickle or tomato sauce jars. Add a layer of onions and capers to the bottom of each jar and a small spring of fresh thyme. The onions should be loose but the should not be fully separated.
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Add shrimp to each jar in a flat layer, tightly nested. Then alternate layers of onion and shrimp until each jar is filled.
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In a large bowl combine the oil, vinegar, horseradish, tomato paste, salt & pepper and beat with a whisk. Add the capers.
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Pour the liquid over the jars of shrimp and onion and close the jars. Refrigerate for a min of 24 hours. If you are short on liquid, you can make more without the capers and horseradish.
