Pickled Shrimp

2 1/2 pound fresh or frozen shrimp in shells (30 shrimp per pound)
1/2 cup celery leaves
1/4 cup mixed pickling spices
2 cups thinly sliced onion
8 bay leaves
1 1/2 cups vegetable oil
¾ cup white vinegar
3 Tablespoons capers and juice
1 Tablespoon celery seed
1 – 2 teaspoon salt
few drops of tobasco sauce to taste

In a large pot, cover shrimp with boiling water, celery leaves, pickling spices, and salt.

Cover and simmer 5 minutes.  Drain, peel and devein shrimp under cold water.

Put shrimp and onion in a large shallow dish alternating layers.

Combine bay leaves, oil, vinegar, capers and juice, celery seed, salt and tobasco sauce.  Blend well and pour over cooked shrimp.  Cover and chill at least 24 hours, spooning marinade over shrimp occasionally.  Serve as an appetizer.