Nancy’s Aunt Betsy has been making this recipe for many years. Their tradition is that the whole family eats it with cocktails on Thanksgiving and always with Bremmer wafers. At my house, we eat it at dinner.

Serves 6 to 8.

FOR THE MARINADE
1 cup canola or mild olive oil, or a combination
1 cup white wine vinegar
¼ cup sugar
¼ cup water
1 teaspoon kosher salt
½ teaspoon whole peppercorns
¼ teaspoon dry mustard
3 bay leaves
2 tablespoons Worcestershire sauce
¼ teaspoon garlic salt (optional)

2 pounds cooked medium-size shrimp
2 sweet onions, such as Vidalia or Walla Walla, thinly sliced
1 lemon, thinly sliced

1. Place the marinade ingredients in a large bowl or resealable plastic bag and mix well. Add the shrimp, onions, and lemon slices. Cover or seal, and refrigerate at least 24 hours and up to 3 days. Stir every once in a while.

2. Place in a colander, discard marinade, peppercorns, and bay leaves, and serve garnished with onions and lemon slices.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)