1 1/2 pounds shelled shrimp
1 1/2 cups salad oil
1 cup white vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon celery salt
8 lemon wedges
1 small bunch of parsley
Clean and devein the shrimps. Cook in salted boiling water for 3 to
5 minutes. Drain and rinse under cold water.
In a sealable container,
alternate layers of onion slices and shrimp. Mix remaining ingredients and pour
over shrimp. Cover to seal.
Marinate in refrigerator for 24 hours, basting
shrimp 2 or 3 times. Arrange on a serving platter, and garnish with lemon
wedges and parsley.