4 lb. med. shrimp, boiled, shelled and de-veined
4 onions, sliced and ringed
4 lemons, thinly sliced
Juice of 1 lemon
1 c. condensed tomato soup
1 1/2 c. veg. oil
3/4 c. white vinegar
1/4 c. sugar
1/2 tsp. paprika
1 tsp. cayenne
1 tbsp. dry mustard
1 tbsp. worcestershire sauce
2 tsp. salt
1/4 tsp. tabasco sauce

Place shrimp, onions and lemons in large container. Mix remaining ingredients together. Pour over shrimp mixture. Marinate in refrigerator at least 24 hours. Serve in a bowl in marinade with toothpicks or drain and serve as a salad in bed of lettuce.