Really good as an appetizer with Mexican food.

Ingredients:

• 1 lb small (but not bay) shrimp, cooked
• 1/2 c oil
• 1/4 c wine vinegar
• 1/2 c lemon juice
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1/2 tsp dry mustard
• 1 tsp salt
• 1/4 tsp pepper

Directions:

1. Mix it all together.
2. Refrigerate for 24 hours.
3. Serve with little forks or toothpicks and crackers.

Serves: 6-8 for cocktails

Source:  Gerrie Hastings