Remember: The dish must be made 7 days ahead of serving time.
2 lbs. peeled, cooked shrimp
2 large onions
1 container bay leaves
1 ¾ cups salad oil –do not use olive oil
5 T. celery seed
2 T. Tabasco
1 cup regular vinegar
2 t. salt
Layer shrimp, sliced onions and bay leaves in shallow glass dish with lid. Pour mixed marinade over shrimp and cover with lid or aluminum foil. Cover entire dish with a good plastic wrap and refrigerate for 7 full days.
Serve in a large decorative bowl.