Camouglage Shrimp

Ingredients

1,800 ml water
600 gr unpeeled size
3 slices onions
240 ml vegetable oil
120 ml wine vinegar
120 ml tarragon vinegar
26 gr sugar
38 ml capers with juice
16 ml lemon juice
16 ml worcestershire sauce
1 gr salt
4 ml sauce
8 bay leaves

Instructions

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