1 1/2 pounds Florida Shrimp, cooked, peeled and deveined
1 cup white vinegar
1 cup red onions, chopped (large pieces)
1/2 cup canola oil
2 tablespoons capers
2 teaspoons garlic, minced
Combine all ingredients and refrigerate overnight, stirring occasionally. Remove shrimp and onions from marinade and serve with salad green or pasta.
Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing