Recipe - Camouglage Shrimp-In-A-Pickle

7 One half cup Water
2 One half pound Unpeeled mediumsize fresh
shrimp
3 md Onions, cut or sliced up
1 cup Vegetable oil
One half cup Red wine vinegar
One half cup Tarragon vinegar
2 tablespoon Sugar
2 One half tablespoon Capers with juice
1 tablespoon Lemon juice
1 tablespoon Worcestershire sauce
One half teaspoon Salt
Three fourths teaspoon Hot sauce
8 Bay leaves, broken

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp.

Layer shrimp and onion in an airtight container. Combine oil and remaining
ingredients. Pour over shrimp and onion. Cover and chill 24 hours, stirring
occasionally. Drain before serving.

Yield: 10 appetizer servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini