Issue Date: April 2012

From Tastes, Tails, and Tales with the High Priestess of the Bayou by Janice Boo Macomber

• 5 pounds boiled and peeled shrimp
• 2 yellow onions, cut in thin rings
• 1 cup lemon juice
• 1 cup oil
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 2 tablespoons horseradish
• 2 tablespoons capers
• 2 teaspoons celery salt
• Trifecta, recipe follows

Layer shrimp and onions in alternating layers. Mix lemon juice and remaining ingredients and pour mixture over shrimp. Toss after 2 hours. Refrigerate two or three days, tossing occasionally. Be sure to keep gum in your mouth while tossing! Serve as an appetizer with toothpicks.

 The Trifecta

• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 teaspoons Worcestershire sauce