Marinated Shrimp

• 2 lb. shrimp
• 3 large red Italian onions, thinly sliced
• 2 bay leaves, crumbled
• salt and pepper to taste
• hot pepper sauce
• 1 lemon, thinly sliced
• 1/4 c. capers
• 1/4 c. chopped parsley
• 2 tsp. crumbled dried tarragon
• olive oil
• fresh lemon juice

1. Cook the shrimp in simmering salted water for 3 to 4 minutes. Drain and cool.
2. Peel and clean.
3. Arrange in a crock or dish in alternate layers with sliced onions, bay leaves, salt, pepper and hot pepper sauce.
4. Add lemon slices, capers, herbs and enough olive oil just to cover and lemon juice to taste.
5. Let the shrimp stand for 4 to 5 hours in the refrigerator to mellow.
6. Delicious with thin rye bread and butter sandwiches, radishes and cucumber salad.

shrimp, red italian onions, bay leaves, salt, pepper sauce, lemon, capers, parsley, tarragon, olive oil, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361464 (may not work)