|Shrimp in shells||1 Pound (Fresh / Frozen)|
|Celery leaves||1⁄4 Cup (4 tbs)|
|Mixed pickling spices||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Onion||1⁄2 Cup (8 tbs), sliced|
|Low calorie italian salad dressing||3⁄4 Cup (12 tbs)|
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Capers||1 Tablespoon, undrained|
|Celery seed||1 Teaspoon|
|Bottled hot pepper sauce||To Taste|
Cover shrimp with boiling water; add celery leaves, pickling spices, and 1 1/2 teaspoons salt.
Cover and simmer for 5 minutes.
Drain; peel and devein shrimp under cold water.
Mix shrimp, onion, and bay leaves; arrange in shallow dish.
Combine remaining ingredients; mix well.
Four over shrimp mixture.
Cover; marinate in refrigera- tor at least 24 hours, spooning marinade over shrimp occasionally