Linda'S Marinated Shrimp - cooking recipe

Ingredients

Sauce
1 cup oil (I use Canola oil. Corn oil is fine)
1/3 cup ketchup
1/3 cup vinegar (I use plain apple cider vinegar)
1/2 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons sugar
3 dashes salt
Shrimp
1 large onion, sliced thinly
1 lb shrimp (I prefer the medium-large to large size)
4 bay leaves

Preparation

Mix sauce with electric mixer about 5 minutes before pouring over shrimp.
Shell and devein shrimp. Cook shrimp in water until they just turn pink, 1-2 minutes. Don't overcook.
Put cooked shrimp, raw onion slices, and Bay leaves in a container.
Pour sauce over all. Fold gently to incorporate the sauce evenly.
Cover the container, and let it remain in the refrigerator at least 24 hours. (It is not necessary, but I do stir them once or twice in the 24-hour period. It is an excuse to sample one).
Before serving, drain the sauce. Put drained shrimp in serving dish.
Sprinkle with parsley flakes, if desired.
Serve with crackers.