5 pounds shrimp, steamed and peeled

1 purple onion, sliced into rings

1 jar (3 1/2 ounces) nonpareil capers

Chopped parsley for garnish

Marinade:

1 cup salad oil

3/4 cup vinegar

1 1/2 tablespoons Worcestershire sauce

1 tablespoon Tabasco sauce

2 teaspoons sugar

2 teaspoons salt

1/2 teaspoon pepper

Place shrimp, onion rings and capers in large, shallow container.

Combine marinade ingredients and pour over shrimp. Refrigerate for 24 hours, stirring occasionally.

Using a slotted spoon, remove to serving dish. Garnish with parsley.

Makes 20-25 appetizer-size servings