2 lbs large peeled and drained shrimp,
1 cup finely sliced yellow onion
1 teaspoon minced fresh garlic
1 teaspoon red pepper flakes
1 teaspoon coarse salt
3 crushed Bay leaves
1 teaspoon celery seeds
2 ounces of drained and chopped capers
1 ½ cup Neita’s Charleston Garlic Vinaigrette & Marinade

Mix all of the above in a large non metallic bowl. Bring 4 quarts of salted water to a boil, add shrimp and cook until pink . Add cooked shrimp to the marinade mix. After bringing marinated shrimp mixture to room temperature, cover and place in refrigerator for overnight. Served chilled