Pickled Shrimp
2 pounds shrimp - boiled and chilled
2 medium purple onions sliced in rings
1 cup vegetable oil
1 1/2 cup white vinegar
1/2 cup sugar
1 1/2 teaspoons celery seed
4 t capers
Make alternate layers of shrimp and onion slices in bowl.
Mix all other ingredients and pour over.
Refrigerate 6 or more hours stirring occasionally.
Serve as hors d'oeuvre with crackers or tooth picks or serves 6 as a salad on top of lettuce.
