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10 lb Small shrimp in shell

1 1/2 c Dehydrated, sliced or

Chopped onion 1 1/2 c Water

1 qt Olive oil

1 1/2 pt Cider vinegar

1 pt Capers with juice

1/4 c Lemon juice

2 tb Sugar

2 tb Worcestershire sauce

2 ts Salt

3/4 ts Granulated garlic

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.