4 1/2 lb. shrimp
1 sm. jar capers
Celery seed to taste
4 to 5 lemons, sliced thin
3 lg. onions, sliced thin
1 tbsp. horseradish
2 (16 oz.) bottles Italian dressing, pour oil off 1 bottle
1/2 c. red wine vinegar

Cook and clean shrimp. Cool. In a shallow glass dish, put 1 layer shrimp, capers and celery seed. Completely cover with lemon slices and onion slices which have been separated into rings. Repeat until all are used. End with lemon slices on top. Mix horseradish, Italian Dressing and vinegar.

Pour this marinade over shrimp and chill at least 24 hours. Remove from marinade and serve with toothpicks. (This recipe improves with age, so make it early.)