Pickled Shrimp & Onions

2-1/2 lbs peeled and cooked shrimp, thawed
3 Vidalia onions, thinly sliced
2 lemons, thinly sliced
1 cup Champagne Wine Vinegar
1/2 cup Sicilian Lemon Balsamic Vinegar
1 cup Big Horn Extra Virgin Olive Oil
4 oz jar capers, include juice
1-1/2 tsp celery seeds
1 tsp sea salt
1 tsp pickling spice
4 dashes of Tabasco sauce

Toss all together and let it sit 24 hrs in refrigerator and enjoy! Good for up to a week.