2 tbsp. mixed pickling spices
3 c. water
1 lb. fresh or frozen med. shrimp. shelled and deveined
1 med. onion. sliced
1/2 c. white wine vinegar
1/2 c. water
1 tbsp. capers
1 tsp. sugar
1/2 tsp. celery seed
1/4 tsp. salt
1/4 tsp. dry mustard
1 clove garlic, minced
Few drops bottled hot pepper sauce
1 tbsp. snipped parsley

Tie the pickling spices in a cheesecloth bag. Heat the 3 cups water to boiling. Add shrimp, pickling spices, and onion. Return to boiling. Cover and simmer 1 to 3 minutes or until shrimp turn pink. Drain.

IN plastic bag set in a deep bowl place the shrimp, onion and spice bag. Combine the vinegar, 1/2 cup water, capers with liquid, sugar, celery seed, salt, dry mustard, garlic and hot pepper sauce; mix well. Pour mixture over shrimp in bag. Close bag. Marinate shrimp in refrigerator at least 24 hours, turning bag occasionally. Stir in snipped parsley before serving. Makes 8 appetizer servings.