1 lb. fresh or frozen shrimp in shells
1/4 c. celery leaves
2 tbsp. mixed pickling spices
1 1/2 tsp. salt
1/4 c. sliced onion
4 bay leaves
3/4 c. low calorie Italian salad dressing
1/3 c. white vinegar
1 tsp. celery seed
1 tbsp. capers with liquid
Few drops bottled hot pepper sauce

Cover shrimp with boiling water; add celery leaves, pickling spices, and 1 1/2 teaspoons salt. Cover and simmer for about 5 minutes. Drain; peel and devein shrimp under cold water. Mix shrimp, onion and bay leaves; arrange in shallow dish.

Combine remaining ingredients; mix well. Pour over shrimp mixture. Cover; marinate in refrigerator at least 24 hours, spooning marinade over shrimp occasionally. Makes about 2 1/2 cups pickled shrimp and onions.