Layer in a crystal bowl;

2 1/2	pounds medium cooked peeled & deveined shrimp
2	large sweet onions, sliced into thin rings

Combine and pour over;

1 1/2	cup extra virgin olive oil
1	cup white wine vinegar
1	tablespoon celery seeds
1	tablespoon capers and juice
5	bay leaves
1/4	teaspoon hot pepper sauce or 1 small hot pepper

Cover and refrigerate 24 hours or up to 2 days.

To serve, drain marinade from shrimp. Serve with tooth picks.

Serves 8.