Juicy shrimp tossed with a simple marinade of onions, capers, lemon juice, and Worcestershire sauce does the work overnight, so when guests arrive, just pull out the classic Southern app and a sleeve of Saltines.
3 pounds cooked, tail-on medium shrimp, peeled and deveined
1 tablespoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
1/2 teaspoon table salt
1/2 teaspoon black pepper
1 pt. heirloom cherry tomatoes
How to Make It
Combine shrimp and onion in a large bowl. Add capers and caper brine.
Place olive oil, vinegar, sugar, Worcestershire sauce, lemon zest, lemon juice, salt, and pepper in a medium bowl. Whisk until sugar is dissolved. Pour over shrimp. Cover and refrigerate 24 hours, stirring occasionally.
Cut tomatoes in half; add to shrimp, and toss to combine. Cover and refrigerate 12 hours.