Sea Island Shrimp - VeryVera

Sea Island Shrimp

  • Prep Time: 20m


  • 1/2 c extra-virgin olive oil
  • 1/2 c canola oil
  • 3/4 c apple cider vinegar
  • 1 (3.5-ounce) container capers, with juice
  • 1/2 c granulated sugar
  • 2 tbsp. Tabasco® hot sauce
  • 1/2 tsp. kosher salt
  • 2 1/2 lb jumbo (21/25) shrimp, cooked and peeled
  • 1 1/2 medium Vidalia onions, cut in small wedges
  • 2 large tomatoes, cored and cubed into bite-sized pieces
  • 1 c whole black olives, pitted
  • 1 to 2 lemons, sliced
  • Lettuce leaves, for serving


  1. In a medium bowl, add the olive oil, canola oil, vinegar, capers, sugar, hot sauce, and salt. Whisk until well combined.
  2. In a large storage bowl, combine the shrimp, onion, tomatoes, and black olives. Mix in the marinade and combine thoroughly.
  3. Place the lemon slices on top of shrimp mixture and cover the bowl with its lid, if possible, or with plastic wrap.
  4. Refrigerate for at least 12 hours or until the shrimp has marinated and all the flavors have combined.
  5. Serve drained over lettuce leaves with toothpicks.