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2 lb. boiled and peeled shrimp
2 onions, cut in 1/2-inch
3/4 c. oil
1 1/3 c. vinegar
1/8 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. celery seed
4 Tbsp. capers and juice

Mix all except shrimp and onions. Layer shrimp and
onions in container that may be inverted. Pour other ingredi-
ents over shrimp. Invert jar often. You may make bigger
batches as it will keep 3 months. I put 4 cut garlic cloves
and 2 cut jalapeno peppers in my jar.

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