|Salad oil||1 Cup (16 tbs)|
|Onion||1 Large, chopped|
|Mixed pickling spices||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Raw shrimp||2 Pound|
|Celery seed||2 Teaspoon|
|White vinegar||3⁄4 Cup (12 tbs)|
|Tabasco||2 Drop (Adjust Quantity As Per Taste)|
Combine unshelled shrimp, pickling spices, and celery leaves in a saucepan and add enough water to cover.
Cover tightly, bring to a boil, reduce heat, and simmer 3 to 5 minutes.
Do not overcook.
Cool shrimp in the liquid, then remove the shells.
Mix together salad oil, vinegar, salt, pepper, celery seed, and Tabasco.
Arrange layers of shrimp and chopped onion in a jar or bowl, add the oil vinegar mixture, cover, and refrigerate overnight.