Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      pounds        small shrimp in shell
   1 1/2  cups          dehydrated -- sliced or
                        chopped onion
   1 1/2  cups          water
   1      quart         olive oil
   1 1/2  pints         cider vinegar
   1      pint          capers with juice
     1/4  cup           lemon juice
   2      tablespoons   sugar
   2      tablespoons   Worcestershire sauce
   2      teaspoons     salt
     3/4  teaspoon      granulated garlic
                        few drops hot pepper sauce

Preparation:

Cook shrimp, peel, devein and rinse well. Reconstitute the dehydrated onion in 1 1/2 cups of water. Alternate layers of shrimp and onions in large flat pan. Combine remaining ingredients and pour over both shrimp and onions. Cover and refrigerate overnight. Drain and serve in lettuce cups. Garnish with tomato and cucumber.