|Cooked shrimp||1 Pound|
|Vinegar||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Dash|
|Onions||2 Medium, sliced|
|Wesson oil||2 Cup (32 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
Clean shrimp, remove the black vein, rinse in cold water, and drain.
Heat vinegar in a saucepan with about 10 of the bay leaves, but do not allow to boil.
Remove bay leaves and set vinegar aside to cool.
In a quart-size stone crock or jar, place a layer of shrimp, a layer of onion, a few bay leaves, and so on until all shrimp have been used.
Make a dressing, using the spiced vinegar, Wesson oil, Worcestershire, paprika, salt, and cayenne.
Pour over shrimp and let stand in refrigerator 24 hours.