|Shrimps in shell||2 1⁄2 Pound (Fresh Or Frozen)|
|Celery tops||1⁄2 Cup (8 tbs)|
|Pickling spices||1⁄4 Cup (4 tbs) (Mixed Variety)|
|Sliced onions||2 Cup (32 tbs)|
|Salad oil||1 1⁄2 Cup (24 tbs)|
|White vinegar||3⁄4 Cup (12 tbs)|
|Capers in juice||3 Tablespoon|
|Celery seed||2 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Bottled hot pepper sauce||3 Drop (Few Drops Required)|
Cover shrimp with boiling water; add celery tops, pickling spices, and salt.
Cover and simmer for 5 minutes.
Drain, then peel and devein under cold water.
Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish.
Combine remaining ingredients for Pickling Marinade.
Pour over shrimp.
Cover; chill at least 24 hours, spooning marinade over shrimp occasionally.
Drain, remove bay leaves.
Serve shrimp and onion slices on relish tray; or perch shrimp on glass rim; fill glass with onion slices. (Pickled Shrimp will keep at least a week in refrigerator.)