Ingredients
12 lemon or lime slices1/2 cup thinly sliced red onion1 tablespoon minced fresh parsley1/2 cup canola oil1/2 cup lime juice1/2 teaspoon salt1/2 teaspoon dill weed1/8 teaspoon hot pepper sauce2 pounds peeled and deveined cooked shrimp (26-30 per pound)
Preparation
Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.
