Ingredients
1 pound cooked medium shrimp, peeled and deveined1 small red onion, thinly sliced2-1/2 teaspoons capers1/3 cup canola oil1/4 cup white wine vinegar1/2 teaspoon salt1/2 teaspoon celery seed
Preparation
In a large serving bowl, combine the shrimp, onion and capers. In a small bowl, whisk the oil, vinegar, salt and celery seed.
Pour over shrimp mixture; toss to coat. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Serve with a slotted spoon.
