|Frozen shrimp||2 1⁄2 Pound (Fresh Ones)|
|Celery tops||1⁄2 Cup (8 tbs)|
|Mixed pickling spices||1⁄4 Cup (4 tbs)|
|Salt||3 1⁄2 Teaspoon|
|Sliced onion||2 Cup (32 tbs)|
Cover the shrimp with boiling water; add celery tops, spices, and salt.
Cover and simmer 5 minutes.
Drain; cool with cold water.
Peel the shell from shrimp and devein under cold water.
Alternate shrimp and onion in shallow dish.
Add bay leaves.
Let stand at least 24 hours in Pickling Marinade: Combine 1 1/4 cups salad oil, 3/4 cup white vinegar, 2 1/2 tablespoons capers and juice, 2 1/2 teaspoons celery seed, 1 1/2 teaspoons salt, and dash Tabasco sauce.
Pour over shrimp.
Pickled shrimp will keep at least a week in the refrigerator.
Drain, and serve with onion rings.