This can be made ahead and refrigerated.
2 lb. tiny cooked salad shrimp
1¼ cups corn oil
½ teaspoon Lowry’s Seasoned Salt
2½ teaspoons celery seed
2½ tablespoons capers (with juice)
Dash of Tabasco sauce
1 purple onion, thinly sliced
2 bay leaves
¾ cup tarragon or white vinegar
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh parsley
Mix all ingredients (except shrimp) in a large container. Add shrimp and mix well. Cover securely and refrigerate till using.
To serve: Drain marinade, remove bay leaves and serve.