10 lb small shrimp in shell
1 1/2 cup dehydrated, sliced or
1 chopped onion
1 1/2 cup water
1 quart olive oil
1 1/2 pint cider vinegar
1 pint capers with juice
1/4 cup lemon juice
2 tablespoon sugar
2 tablespoon worcestershire sauce
2 teaspoon salt
3/4 teaspoon granulated garlic
1 few drops hot pepper sauce
Cook shrimp, peel, devein and rinse well. Reconstitute the dehydrated onion in 1 1/2 cups of water. Alternate layers of shrimp and onions in large flat pan. Combine remaining ingredients and pour over both shrimp and onions. Cover and refrigerate overnight. Drain and serve in lettuce cups. Garnish with tomato and cucumber.
