Shrimp - 1 pound medium (or more if you choose), cooked with 2 bay leaves and 1 squeezed lemon with rind. 1 onion - sliced into rings.

MARINADE:

1 bottle capers with juice
2 1/2 c. salad oil
1 c. wine vinegar
1 tbsp. celery seed
1 tbsp. celery salt
1 tbsp. onion salt
1 tbsp. crushed pepper
1 tbsp. Worcestershire sauce
2 tsp. sugar
Dash or 2 Tabasco sauce

Mix all ingredients for marinade. Peel and slice onion into thin rings. Arrange shrimp (coated) and onion in layers in a large shallow wooden bowl. Pour well stirred marinade over the layer. Refrigerate. When you think of it, during the next 5 days swirl bowl to coat top layer. Just before guests arrive, drain marinade thoroughly. Push shrimp and onion aside. Put toothpicks in middle.