2 pounds shrimp, de-headed & shelled
3 onions, sliced thinly
1 cup white wine vinegar
½ cup olive oil
6 tablespoons lemon juice
2 tablespoons salt
2 tablespoons sugar
1 tablespoon celery seed
½ cup corn kernels
2 tablespoons pimentos
2 heads lettuce
Spread the shrimp in a 9”x13” pan.
Cover with the sliced onions.
Mix all but the last three remaining ingredients.
Pour over the shrimp.
The vinegar, salt and lemon juice cooks the shrimp.
Cover and chill 24 hours for small shrimp, 36 hours for larger ones.
Place ½ cup of onions in a blender.
Reserve the remaining for topping the salad.
Add 1 cup of the shrimp’s marinade to the blender and process.
Remove to a mixing bowl and add the corn and pimentos.
Share 2 heads Romaine Lettuce between 6 plates.
Top with shrimp and corn-pimento dressing.