1 pound shrimp - shelled and deveined
2 Vidalia Onions
4 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon sugar
2 celery stalks*
1 teaspoon basil
1 green pepper
l/4 teaspoon salt
6 tablespoons Chablis or other white wine
Steam shrimp. Slice all vegetables and separate Vidalias into rings. Whisk together remaining ingredients and pour over vegetables. Marinate for 2-3 hours. Serve over spinach leaves.
Serves 4 *Steamed broccoli may be substituted for celery.
Courtesy of Vidalia Onion Committee