Shrimp Sullivan's Island

Ingredients

• 41.3 oz artichoke hearts drained quartered canned
• 3.5 oz capers undrained
• 1.8 cups cider vinegar 
• 0.5 tsp hot sauce 
• 2  lemons cut in half
• 2 cups olive oil 
• 45 servings garnish: parsley fresh chopped
• 1 teaspoon salt 
• 5 pounds shrimp fresh unpeeled
• 3 medium size onions sweet thinly sliced
• 10 qt water 
• 0.3 cup worcestershire sauce 

Equipment

• pot
• slotted spoon

Directions

1. Bring 10 qt. water to a boil in a 12-qt. stockpot over medium-high heat; squeeze lemon halves over water, and add squeezed halves to water in stockpot.
2. Add shrimp, and cook 3 minutes or just until shrimp turn pink.
3. Drain and rinse with cold water to stop the cooking process.
4. Peel shrimp; devein, if desired.
5. Layer shrimp, onions, and artichoke hearts in 2 (13- x 9-inch) baking dishes.
6. Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally.
7. Garnish, if desired, and serve with a slotted spoon.