1 can tomato soup
1 c. Wesson oil
1/2 c. tarragon vinegar
1 lemon, juiced
1 tsp. worcestershire
1 clove garlic
salt and pepper
3 large onions, sliced
crushed red pepper
3-4 lb. shrimp

Boil shrimp with 2-3 bay leaves and chopped celery and pickling spice; drain. Add above ingredients and marinate in refrigerator for 3 days. Serve with toothpicks.