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Shrimp with Citrus Marinade

1/2 cup onion, sliced
2 cloves garlic, crushed
3 tablespoons olive oil, divided use
1 pound shrimp, peeled
3 tablespoons cider vinegar
3 tablespoons lime juice
2 tablespoons tomato ketchup
2 tablespoons granulated sugar
2 tablespoons capers
2 tablespoons mustard seed
2 tablespoons chopped fresh parsley
1/4 teaspoon celery seed
1/4 teaspoon pepper
2 oranges, chopped

1. In a microwave-safe dish, microwave thinly sliced onion, crushed garlic cloves, and 2 tablespoons olive oil on high for 3 minutes, stirring once. Add peeled shrimp and microwave on high for 4 minutes, or until the shrimp turns pink.
2. In a small bowl, beat together 1 tablespoon olive oil, cider vinegar, lime juice, ketchup, sugar, capers, mustard seeds, chopped parsley, celery seed, and pepper; mix well. Pour over the shrimp mixture. Toss well; gently stir in peeled, chopped oranges. Refrigerate for 4 hours, or until chilled. Drain before serving.

Makes 4 servings.

Cooking Tip: If you start with cooked shrimp from the market; it saves time shelling and deveining.