Marinated Shrimp

From the kitchen of Marge Anderson

3 lb. cooked, deveined shrimp

2 lg. red onions, cut in thin rings

3 (11 oz.) cans mandarin oranges, drained

1 C. apple cider vinegar

1/4 C. catsup

3/4 C. veg. oil (use part olive and canola)

1/2 tsp. pepper

2 T. mustard seed

1 tsp. celery salt

1/2 tsp. cayenne pepper

1 T. salt

1/4 C. sugar

1/2 C. freshly squeezed lemon juice

1 clove garlic, pressed (add more)

2 T. chopped parsley

2 T. green pepper flakes (optional)

2 T. capers (optional)

Mix all together in a large bowl and refrigerate for a day or two.