3 lb. shrimp, cooked, peeled and deveined
2 lb. mushrooms
1 c. vegetable oil
1 c. vinegar
4 onions, sliced
10 bay leaves, whole
2 tbsp. sugar
4 tbsp. whole allspice
2 cloves garlic, crushed
1/4 tsp. savory
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. tarragon
Salt and pepper to taste

Combine all ingredients and marinate, covered, in refrigerator. It is best if prepared a day or two ahead of time. Serve with cocktail picks as hors d'oeuvres, or as a first course, served on a bed of lettuce, or in scallop shells. Makes 20-25 servings.