1 lb. cooked shrimp
1/2 c. vinegar
1/4 c. vegetable or olive oil
1 clove garlic. minced or pressed
Dash hot pepper sauce
1 sm. onion, grated
2 tbsp. chopped parsley
2 tbsp. chopped dill pickle

Place cooked shrimp into a quart jar. In separate bowl, mix together remaining ingredients until well combined. Pour over shrimp. Shake jar to coat shrimp with marinade. Cover and refrigerate for 24 hours, shaking jar occasionally. Meanwhile, blend together shrimp sauce ingredients.

SAUCE:

1/2 c. mayonnaise
1/4 c. sour cream
1/4 c. tomato catsup
1/2 tsp. soy sauce
1/4 tsp. dried thyme leaves
1/8 tsp. paprika
Pinch garlic powder

Blend all ingredients, mix well. When ready to serve, place marinated shrimp in serving dishes. Serve with shrimp sauce on the side. Serves 4.