MARINADE:

1 1/2 c. salad oil
3/4 c. white vinegar
3 tbsp. capers and juice
1 tsp. celery seed
1 1/2 tsp. salt
Few drops Tabasco

Combine all above ingredients. Mix well and set aside.

2-2 1/2 lbs. frozen shrimp
1/4 c. mixed pickling spices
1 tbsp. salt
2 c. sliced onions (optional)
7-8 bay leaves

Cover shrimp with boiling water; add pickling spices and salt. Cover and simmer 5 minutes. Drain and cool with cold water. Alternate shrimp, onion and bay leaves in shallow dish. Pour marinade over shrimp. Cover; chill at least 24 hours before serving. Will keep a week in the refrigerator.