1 lb. shrimp, boiled and peeled
1 green bell pepper, cut into thin strips
1/3 c. vinegar
1/3 c. ketchup
2 tbsp. Worcestershire sauce
salt and pepper to taste
1 Vidalia onion, cut into thin strips
1 bay leaf
1 c. Crisco oil
2 tsp. sugar
3 dashes Tabasco

Mix all ingredients and refrigerate for 24 hours before serving.