By John

1-1/2 POUNDS COOKED SHRIMP,PEELED AND DEVEINED
1 CUP WHITE VINEGAR
1 CUP CHOPPED RED ONIONS (LARGE PIECES)
1/2 CUP VEGETABLE OIL
2 TABLESPOONS CAPERS
2 TEASPOONS MINCED GARLIC
COMBINE ALL INGREDIENTS AND REFRIGERATE OVER NIGHT STIRRING OCCASIONALLY. REMOVE SHRIMP AND ONIONS FROM MARINADE AND SERVE WITH SALAD OR PASTA