|Hot water||4 Cup (64 tbs)|
|Pickling spice||1⁄4 Cup (4 tbs)|
|Celery tops||2 (Use One With Leaves)|
|Shrimp||2 Pound, uncooked (Fresh Or Frozen)|
|Onions||2 Large, sliced|
|Bay leaves||4 , crushed|
|Vegetable oil||1 Cup (16 tbs)|
|White vinegar||3⁄4 Cup (12 tbs)|
|Celery seeds||2 1⁄2 Teaspoon|
|Capers||2 1⁄2 Teaspoon (Use Juice Along)|
|Tabasco sauce||1 Dash|
Place water, pickling spice, celery and 1 tablespoon oil in a 3 qt.glass casserole dish.
Cover and microwave 11 to 13 minutes.
Cover and microwave 3 to 5 minutes or until shrimp turn pink.
Stir twice during cooking.
Drain and let shrimp cool.
Peel and devein shrimp.
Place shrimp in a large bowl.
Arrange onions and bay leaves over top.
Combine remaining ingredients and pour over shrimp.
Marinate overnight in the refrigerator.