South Alabama, where my mom and dad drive a couple of miles for buckets of gigantic, freshly seined, wriggling white and red shrimps for half the price of up north. Destination a beyond-picturesque bayou near Bon Secour where their favorite shrimper lives, a young guy and his wife raising young kids out where the Spanish moss drapes the live oaks, and the brackish Mobile Bay floats his shrimp boat tied up right there by the modest home they live in. This is shrimp South Alabama-style, Redneck Riviera style. Anybody can boil, peel, dunk and eat shrimps. This is the way the locals love their shrimps. They go farther and taste better with bourbon and a cold beer chaser like this.
2-3 lbs. shrimp (21-30 count size is good, but any size is fine….smaller for appetizer portion.)
Cook shrimp in boiling, salted water 3-4 min, or until just pink.
Drain and cool a bit, then peel and devein.
MIX: 1 large onion, sliced in thin rings
1 3 oz. bottle capers, with juice
3/4 cup vegetable oil
3/4 cup Fairway Champagne vinegar
Pinch of sugar
2 bay leaves
2 garlic cloves, smashed
salt, to taste
Couple drops of Tabasco
Alternate layers of shrimp and onion in serving dish; pour pickling marinade over all. Refrigerate a few hours. Stir several times before serving. Drain off most of marinade before serving.