2 ½ pounds peeled shrimp 2 large onions-sliced in rings 1 ½ cups salad oil 1-cup vinegar (white) 2 ½ tsp. celery seeds 1 Tbsp. Capers 4-5 bay leaves Dash Tabasco 2 cans artichokes, drained and quartered 1 small can black olives, drained and pitted 8-16 oz. cleaned, fresh mushrooms cut in half
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