|Raw shrimp in the shell||1 Pound|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||3 Tablespoon|
|Celery seeds||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Barbecue sauce||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
If using frozen shrimp, let thaw.
Shell and devein shrimp.
Cook in a large pot of boiling water, just until shrimp turn pink, do not overcook.
In a shallow container, make alternate layers of shrimp and onion, putting a bay leaf in each onion layer.
In a medium saucepan, combine barbecue sauce, oil, vinegar, celery seeds, salt, dry mustard and pepper, mix well.
Heat to boiling.
Pour over shrimp and onion mixture.
Refrigerate, covered, 24 hours.
Drain and discard marinade before serving shrimp.