5 c. water
3 lb. shrimp, peeled & deveined (quick frozen work well)
3 med. onions, sliced
1/2 jar capers with juice
1/2 c. vegetable oil
1 c. tarragon vinegar
1 tbsp. sugar
3 tbsp. Worcestershire sauce
10 bay leaves, broken
1 tbsp. hot sauce
1 clove garlic, mashed
1/2 tsp. cracked pepper

Bring water to boil. Add shrimp, cook until pink about 3 minutes. Drain well, rinse with cold water. Layer shrimp and onion in container. Combine remaining ingredients and mix well. Pour over shrimp and onion mixture. Cover and chill 24 hours. Excellent with toast rounds or party rye bread and butter.