1/2 cup celery tops
1/4 cup pickling spice
2 1/2 pounds shrimp
3 1/3 teaspoons salt
2 stalks celery, chopped
1/2 cup onion, sliced into rings
1/2 cup bell pepper, chopped
1 1/4 cup oil
3/4 cup vinegar
1 1/2 teaspoons salt
7/8 bay leaves
2 1/2 tablespoons capers and juice
6 or 7 drops Tabasco

Tie celery tops and pickling spice loosely in cheesecloth. Place in boiling water. Simmer for 10 minutes. Add the shrimp and salt and simmer for 5 minutes. Drain. In 1/2 gallon glass container combine the shrimp, chopped celery, onion rings, bell pepper, oil, vinegar, salt, bay leaves, capers and juice and tabasco. Cover and chill for 24 hours before serving, stirring occasionally. Drain liquid before serving. Serve with party picks or as a buffet dish.

Serves 8-10.