3 lb. cooked shrimp, peeled
2 c. onions, sliced paper thin
Mushrooms, sliced thin (optional)
1 1/4 c. Wesson oil
3/4 c. white vinegar
1 1/2 tsp. salt, more if needed
2 1/2 tsp. celery seed
2 1/2 tbsp. capers & liquid
3-4 bay leaves
Tabasco to taste

In glass bowl, layer the first 3 ingredients. Mix the rest 7 ingredients (the marinade) and pour over all layers. Refrigerate at least 1 day. It will keep for about a week if nobody's home! Stir occasionally. Drain and serve with toothpicks.