2 lb. raw shrimp, peeled & cleaned
2 med. onions, sliced into rings
1 1/2 c. vegetable oil
1 1/2 c. white vinegar
1/2 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. celery seed
4 tbsp. capers with juice

Place thawed shrimp in boiling salted water for 3 to 5 minutes or until pink and tender. Drain and rinse with cold water; then chill. Make alternate layers of shrimp and onion rings in a sealable container. Mix remaining ingredients and pour over shrimp and onions. Seal and place in refrigerator for 6 hours or more, shaking or inverting occasionally. Remove shrimp from marinade and serve.