2 Tbl olive oil
1 lb. cooked shrimp, shelled
1 C white wine vinegar
2 Tbl water
1 medium onion, cut in paper thin slices
8 whole all spice
1 bay leaf
3 whole cloves’
2 teaspoon salt
1 teaspoon sugar
1 teaspoon hot sauce
Drizzle oil over shrimp and toss to coat. Combine the rest of the ingredients in an enamel pot, bring to a boil and simmer for 5 minutes. Pour hot mixture over shrimp, toss to coat and refrigerate at least over night. Serve cold with picks and assorted crackers.
Enough for 4 to 6 people.