looking for a marinated shrimp recipe

that can be served cold for an appetiser.Plenty of garlic as an ingredient would be a plus!TIA,Deb

My mother used to make shrimp marinated in sour cream (thinned a bit with milk, but a touch of brandy might help, too). Mixed into the sour cream was always limp, sweated (but not caramelized) white onions, cut as thin rings, that had just the slightest bit of crunch left - so adding garlic would be compatible. Make it a few hours ahead and mix all together and let sit covered in the refrigerator (or sit overnight is better). (BTW - started with store-bought, pre-cooked shrimp - not the way I'd do it, but it does save time.)

I was lucky growing up. She was a great cook; understandable since her degree was in food and nutrition, and her first job out of college was as the food section editor of the Louisville Courier Journal. She has a story about one of her first trips to Chicago - in Louisville, they had heard about this new food starting to catch on, and she was sent here to research it. The food was called "pizza pie."

Okay, I recognize 1) this really wasn't as much a recipe as a description; and 2) the digression was almost as long as the "recipe." So shoot me.

Deb, this is an old southern cocktail party recipe that has been passed down for a number of generations. I can remember my mom making it when she would invite over the two or three friends that my parents ahd that my father hadn't alienated. I prefer it made with creek (small) shrimp.

Pickled Shrimp

1/2 cup vegetable oil
1/2 cup lime juice
2 tablespoons vinegar
1 tablespoon chopped chives
1 1/2 teaspoons salt
1/2 teaspoon dry dillweed
2 to 4 drops hot pepper sauce
2 teaspoons capers
2 pounds shelled and cooked shrimp
PREPARATION:

Combine oil, lime juice, vinegar, chives, salt, dill, pepper sauce, and capers. Add shrimp and toss. Chill at least 4 hours, stirring pickled shrimp occasionally. Drain and serve pickled shrimp with decorative toothpicks.

Shirley Corriher has a similar recipe in her book, Cookwise:

Best-Ever Marinated Shrimp

Recipe By :Shirley O. Corriher
Serving Size : 8 Preparation Time :0:00

1 1/2 pounds shrimp -- cooked and peeled
1 large onion -- thinly sliced
7 bay leaves
1 cup olive oil
2 tablespoons vinegar
2 tablespoons capers -- drained
2 tablespoons caper juice
2 teaspoons Lea & Perrins Worcestershire sauce
1 teaspoon salt
4 dashes hot pepper sauce

In a large mixing bowl, alternate layers of shrimp, onion, and bay
leaves. In a small bowl, whisk together remaining ingredients. Pour over
shrimp, cover, and refrigerate overnight. Drain the vinaigrette, remove
some of the onions (for aesthetics), and serve cold.

Source:
"Cookwise"
Copyright:
"1997"