Ingredients

• 1 Vidalia or sweet onion, thinly sliced
• 1 lemon, thinly sliced
• 3/4 cup cider vinegar
• 1/2 cup canola oil
• 1/4 cup capers with their juices
• 3/4 teaspoon celery seeds
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Splash of Tabasco sauce, to taste
• 1 1/2 pounds (41/50 count) peeled and cooked shrimp

Procedure

1. In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco.
2. Add the shrimp and toss to combine.
3. Cover and refrigerate for a minimum of 24 hours, stirring occasionally.
4. Serve chilled. Keeps for at least a week.