1 pound cooked medium shrimp, peeled and deveined
1 small red onion, thinly sliced
2 1/2 teaspoons capers
1/3 cup canola oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
In a large bowl, combine the shrimp, onion and capers. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and celery seed; shake well. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 6 hours or overnight, stirring occasionally.
Using a slotted spoon, transfer shrimp mixture to a serving bowl.