2 to 2 1/2 lbs. fresh or frozen shrimp (in shell)
1/2 c. celery tops (green leaves)
1/4 c. mixed pickling spice
1 tbsp. salt
2 c. sliced onions, not diced
7 to 8 bay leaves
1 1/2 c. salad oil
3/4 c. white vinegar
3 tbsp. capers with juice
2 1/2 tsp. celery seed
1 1/2 tsp. salt
6 to 8 drops pepper sauce (depending on how hot you want it, I would do more than that)

Bring large pot of water to a rolling boil and add the celery tops, pickling spice, 1 tablespoon salt, and shrimp to the water and cover and simmer for 5 minutes. Drain water, chill, and devein shrimp under cold running water. Layer the shrimp, onion, and bay leaves. In a shallow baking dish. Combine the remaining ingredients and pour over the shrimp. Cover and chill for 24 hours. Spoon marinade over shrimp occasionally while in the refrigerator. Remove bay leaves before serving.