It's a stand around the bowl toothpick food.
Here ya go, Pal.
SHRIMP MARINADE
1. You can use a large bag of cooked cocktail shrimp or you can cook 5 # shrimp just until no longer translucent (Don’t cook too long). Drain and sprinkle with lemon juice. Cool.
2. Mix 4 tbs. vinegar with 2 tbs. sugar. Add to shrimp.
3. Add 1 can nacho jalapenos and 1 bottle cocktail (pearl) onions – DO NOT DRAIN JUICE
Now here's where I differ with Mz. Hill - - - I would drain the juice from the jalapenos and onions but that's just me. We kept some leftovers which I ate on for several days and the pickling liquid got a little strong towards the end. However, I did not notice it at the Gathering that day.
4. Add 1 – 16 oz. KRAFT Italian Dressing ( I usually use almost 2 bottles – Zesty Italian is good)
5. Add 1 large bay leaf, 1 tall jar of black olives, 1 jar green olives (stuffed), 1 large can Del Monte carrots and 1 small can Del Monte carrots (only Del Monte will do according to Mz J. L. Hill)
DRAIN CANS WELL BEFORE ADDING THESE TO REMAINING INGREDIENTS. You may wish to add small crab claws for extra seafood.
Marinate in Frig at least 24 hours – stir several times during the 24 hours. Keep well chilled until serving and refrigerate leftovers.
NOTE: Lately I have been substituting this Italian Mix in place of the carrots and I really like it better.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"