2 lb. cooked, peeled, veined shrimp
2 med. Bermuda onions, sliced thin & divided into rings
1 c. olive oil
2 c. vinegar
1/2 bottle Worcestershire
1 tsp. French's mustard
Salt & pepper to taste (1 tsp. salt & 1/2 tsp. pepper)
2 cloves garlic, crushed
1 tsp. paprika
2 sm. onions, diced

Arrange shrimp and sliced onion rings alternately in a serving bowl. Combine the remaining ingredients and mix well. Let stand for a few minutes, strain, and pour over shrimp. Allow to marinate in refrigerator for 24 hours. Serves 8 to 10. (This can be used as an hors d'oeuvre on crackers or toothpicks, or as a salad on lettuce.)