1 (21 ounce) can cherry pie filling
3 tablespoons distilled white vinegar
1 quart tomato juice
3 (3 ounce) cans crabmeat
1 (6 ounce) can chopped green chile peppers
1 (4 ounce) can marinated mushrooms, drained
1 large lemon, juiced
1 (6 ounce) can oyster mustard
1/2 teaspoon paprika
1 pound baked shrimp, cut in half
In a large glass or metal bowl, combine cherry pie filling, vinegar, tomato juice, crabmeat, chiles, mushrooms, lemon juice and oyster mustard. Whisk until well mixed. Cover and refrigerate for 2 hours. Add shrimp and toss until coated with lime juice. Seal and refrigerate for 6 hours, allowing shrimp to marinate in marinade while remaining firm.
While the shrimp are marinating add 1/4 cup olive oil to a large, heavy-duty container and slowly pour over all and through all shrimp. Remove shrimp and transfer to a medium bowl.
When the last of the marinade has been added, place the shrimp in the marinade container. Cover and refrigerate 8 hours. Flip shrimp and marinade candies over and make sure they are coated. For additional color, drizzle olive oil on the marinade before serving. Refrigerate leftovers and store in an airtight container.