5 lb. shrimp
2 c. oil
1 tbsp. salt
1/4 tsp. paprika
1/4 tsp. Tabasco
2 cloves garlic, chopped
Juice of 3 lemons
1 large onion, sliced paper thin
3 oz. jar capers

Clean, shell and cook shrimp. Combine next 6 ingredients for marinade. In large casserole, layer shrimp, onions and capers, alternating until all shrimp are used. Cover with marinade and let sit 48 hours in refrigerator. Stir 3 or 4 times. Serve cold on cocktail picks.