Shrimp

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3 cups light flavored oil

3 tsp. dry mustard

8 tbsp. sugar

2/3 cup cider or white vinegar

2/3 cup ketchup

Fresh Ground pepper to taste

3 tbsp. fresh chopped garlic

4 tsp. Worcestershire sauce

1-3 sweet onions (the sweeter the better)

2-3 bay leaves.

3 lbs. Shrimp (Cooked)

Boil shrimp and put aside.

Put dry mustard, sugar, vinegar, ketchup, pepper, garlic and Worcestershire sauce in a blender (really the only way to make it right) set to blend. Slowly add the oil to make an emulsion. This is where the 1-3 onions come in. I'm not a big fan of the onions but to get the flavor right you need at least one. If you are a fan use three, if not use one. In a container large enough to hold all this stuff (I like to use jars) layer the shrimp and onions. Give the bays leaves a good squeeze to release the flavor and drop them in the jar. Pour in the blended mixture (hope you have enough room in the jar) and close the container (it should be air tight). Refrigerate for 2 days or as long as you can resist.