Ingredients
1 1/2 pounds medium cooked shrimp, peeled & deveined
1 large red onion, thinly sliced
7 bay leaf
1 cup extra-virgin olive oil
2 tablespoons white vinegar
2 tablespoons capers with 2 tbl caper juice
2 teaspoons Worcestershire sauce
1 teaspoon salt
4 dashes Tabasco sauce
Preparation
Day Before:
In a large mixing bowl, alternate layers of shrimp, onion and bay leaves.
In a small bowl, whisk remaining ingredients.
Pour over shrimp, cover tightly, and refrigerate overnight.
Before Serving: Drain vinaigrette and most of the onions and serve cold with bay leaves as garnish.
