INGREDIENTS

    Sauce
  • 1 cup oil (I use Canola oil. Corn oil is fine)
  • 1/3 cup ketchup
  • 1/3 cup vinegar (I use plain apple cider vinegar)
  • 1/2 teaspoon dry mustard
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons sugar
  • 3 dashes salt

    • Shrimp

  • 1 large onion , sliced thinly
  • 1 lb shrimp (I prefer the medium-large to large size)
  • 4 bay leaves

DIRECTIONS

  1. Mix sauce with electric mixer about 5 minutes before pouring over shrimp.
  2. Shell and devein shrimp.Cook shrimp in water until they just turn pink, 1-2 minutes.Don’t overcook.
  3. Put cooked shrimp, raw onion slices, and Bay leaves in a container.
  4. Pour sauce over all.Fold gently to incorporate the sauce evenly.
  5. Cover the container, and let it remain in the refrigerator at least 24 hours.(It is not necessary, but I do stir them once or twice in the 24-hour period.It is an excuse to sample one).
  6. Before serving, drain the sauce. Put drained shrimp in serving dish.
  7. Sprinkle with parsley flakes, if desired.
  8. Serve with crackers.