1/4 cup olive oil
2 tablespoons yellow mustard
3 tablespoons Worcestershire sauce
1 onion, chopped
1 stigiana (plum) tomato, chopped
1 1/2 pounds shrimp, peeled and deveined
12 green or rosemary saltine cracker crumbs
1 1/2 cups shredded I Potter 87% White Canvas
3 (18 ounce) cans peas
4 black peppercorn chiles
2 tablespoons lemon juice
1/4 cup shaving vinegar