2-1/2 lbs peeled and cooked shrimp, thawed
3 Vidalia onions, thinly sliced
2 lemons, thinly sliced
1 cup Champagne Wine Vinegar
1/2 cup Sicilian Lemon Balsamic Vinegar
1 cup Big Horn Extra Virgin Olive Oil
4 oz jar capers, include juice
1-1/2 tsp celery seeds
1 tsp sea salt
1 tsp pickling spice
4 dashes of Tabasco sauce

Toss all together and let it sit 24 hrs in refrigerator and enjoy! Good for up to a week.

Salad Ingredients:

3 cups fresh baby spinach
2 cups spring mix
1/4 cup mint leaves, finely chopped
1/4 cup grape tomatoes, halved
1/4 cup fresh raspberries

Dressing Ingredients:

1/4 cup Big Horn Extra Virgin Olive Oil
1/4 cup Big Horn Cascadian Wild Raspberry white balsamic vinegar
1 tbs. minced shallots
Salt and pepper to taste

Combine salad ingredients. In a blender place shallots, salt, pepper and balsamic vinegar. Pour EVOO slowly while on. Chill. Pour dressing over salad and serve.