1 lb. shrimp, peeled
Sliced onion rings
1 1/2 c. salad oil
3/4 c. white vinegar
1 1/2 tsp. salt
2 1/2 tsp. celery seeds
2 1/2 tbsp. capers & juice
Dash Tabasco

Cook shrimp for 3 minutes in boiling water; drain. Alternate layers of shrimp and sliced onion rings in bowl or Tupperware container. Add 7 or 8 bay leaves. Mix oil and vinegar, add seasonings and pour over shrimp. Cover and store in refrigerator at least 24 hours. Will keep for 1 week in refrigerator.