September 2012 - Sea Island Shrimp

2 pounds of shrimp, cooked, peeled & deveined, tail on 1 cup fresh lemon juice 3 ounce jar capers, drained 2 lemons, thinly sliced 1 large onion, thinly sliced ½ cup canola oil 2 tablespoons Worcestershire Sauce 2 tablespoons Texas Pete Hot Sauce Put cooked shrimp in a large plastic container Add remaining ingredients and mix well Refrigerate overnight Stir periodically