Pickled Shrimp - cooking recipe

Ingredients

2 to 2 1/2 lb. cleaned, boiled shrimp
4 medium Vidalia onions, sliced
1 1/4 c. salad oil
3/4 c. warmed white vinegar
1 1/2 tsp. salt
2 1/2 tsp. celery seed
2 1/2 tsp. capers and juice
dash of Tabasco sauce
1/4 c. Worcestershire sauce
1 Tbsp. yellow mustard

Preparation

Arrange shrimp and sliced onions in layers in a large bowl. Mix other ingredients together and pour over shrimp.
Cover and store in refrigerator not less than 24 hours before serving. (These can be kept one week.)