2 1/2 lb. fresh or frozen shrimp
1/2 c. celery tops
1/4 c. pickling spices
1 1/2 tbsp. salt

Cover with boiling water. Cover and simmer (slow boil) until shrimp turns pink (about 5 minutes). Let cool.

Marinade:

2 c. sliced onions
7 or 8 bay leaves
1 1/4 c. salad oil
3/4 c. white vinegar
2 1/2 tbsp. capers (and juice)
2 1/2 tbsp. celery seed
1 1/2 tbsp. salt or less
dash of Tabasco

Cover shrimp with marinade. Turn several times a day. Can be prepared 2 days ahead of using. Serve with slotted spoon.