2 lbs. shrimp
Bay leaves
6 white onions
1 cup olive oil
¼ cup tarragon vinegar
2 tsp. salt
½ tsp. dry mustard
1 tsp. sugar
1 tsp. Worchestershire sauce
Cayenne
Handful of pickling spices
In a crock, put a layer of boiled shrimp, a layer of bay leaves (about 5 to a layer), and a layer of very thin sliced onions. Alternate until all shrimp are used. Make a French dressing (vinaigrette) of the other ingredients and pour over shrimp, etc. Cover and put in the refrigerator for 24 hours, stirring occasionally. Serve with toothpicks in a bowl over ice for a cocktail party or as a salad with lettuce.
