2 1/2 lb. uncooked shrimp
1/2 c. celery tops
3 1/2 tsp. salt
1/4 c. mixed pickling spices
Bay leaves
Onions
1 1/4 c. salad oil
3/4 c. white vinegar
1 1/2 tsp. salt
2 1/2 tbsp. capers with juice
2 1/2 tsp. celery seed
Dash of Tabasco
2 tbsp. sugar

2 1/2 pounds uncooked shrimp. Put in deep kettle to cover. Bring to boil. Add 1/2 cup celery tops, 3 1/2 teaspoon salt, pickling spices and cook 5 minutes after second boil. Drain and cool. In a long, flat glass casserole alternate layers of peeled shrimp and sliced onions.

Add 7 to 8 bay leaves. Combine oil, vinegar, 1 1/2 teaspoon salt, capers with juice, celery seed, Tabasco and sugar. Pour over shrimp and store covered in refrigerator for at least 24 hours.