SHRIMP:

2 1/2 lbs. shrimp in the shells
1/2 c. celery tops
1/4 c. pickling spice
3 1/2 tsp. salt

MARINADE:

2 c. thin sliced onions
7 to 8 bay leaves
2 1/2 tsp. celery seed
1 1/2 tsp. salt
Dash of Tabasco

Mix:

1 1/4 c. salad oil
3/4 c. white wine vinegar
2 1/2 tbsp. capers and juice

Cover shrimp, celery, pickling spice and salt with boiling water and simmer just until shrimp turn pink (3 to 4 minutes). Drain and plunge into ice water. When cold, drain, peel and devein. In deep bowl (clear glass makes a nice presentation) alternate layers of shrimp sliced onions and bay leaves. pour liquid mixture over, cover and chill well. Will keep several days in refrigerator.