2 lbs. shrimp
1/2 c. celery tops
3 tsp. salt
1/4 c. pickling spices

Add water to cover shrimp, then add next three ingredients and cook 15 minutes. Drain, cool and clean shrimp under cold water. In a casserole, alternate layers - shrimp, sliced onions and 5 bay leaves. Pour sauce over all and cover; refrigerate.

Serve chilled with your favorite seafood sauce and crackers. Will keep one week refrigerated.

SAUCE TO POUR OVER SHRIMP:

1 c. salad oil
1/2 c. vinegar
1 tsp. salt
2 tsp. celery seed
2 tsp. capers and juice
Hot sauce to suit your taste

Mix well and pour over shrimp, then refrigerate at least 24 hours.