2 cups vegetable oil
1 cup tarragon vinegar
1 jar Durkee sauce
1 teaspoon salt
5 pounds medium shrimp, boiled, peeled and deveined
5-6 Vidalia onions or purple onions, sliced
Combine first 4 ingredients in a large bowl; add shrimp and
onions. Chill overnight.
Yield: 24 servings.
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