Categories: Seafood, Appetizers 
      Yield: 8 servings 
  
      1 lb Cleaned and cooked shrimp 
      1 md Onion, finely sliced and 
           Seperated in rings 
    2/3 c  Salad oil 
    1/2 c  White vinegar 
           Pinch of salt 
  1 1/2 ts Tabasco 
      2 ts Celery seed 
  
  Alternate layers of shrimp and onion in large bowl. Mix next 4 ingredients 
  quickly with a handblender. Add celery seed, stir and pour over shrimp and 
  onion. Cover and refrigerate for at least 24 hours. To serve, set out large 
  bowl of shrimp and surround with small bowls/plates/cleaned clam shells and 
  cocktail picks. Invite guests to scoop up a few shrimps and onions and eat 
  out of bowls or shells. Great for patio parties. Recipe can be doubled. 
  Source: Eaton's Great Canadian Recipe Challenge 1993 
  :          Pg. 13 
   
  From the collection of K.Deck