Directions:

1.Thaw 3 lbs of large, deveined shrimp, peel & rinse. Place in pot & pour in enough water to cover shrimp. Place in half cup of celery tops, 3 tsp salt, 1/4 cup pickling spice & cook for 3-5 min until shrimp turn pink but are still tender crisp.
2. Rinse off shrimp w/ cold water to stop from overcooking
3. Layer shrimp & thinly sliced sweet onions in shallow dish
4. Add a few bay leaves in between layers
5. Make marinade sauce: 1 1/4 cup salad oil, 3/4 cup white or cider vinegar, 1 1/2 tsp salt, 2 1/2 tsp celery seed, 1/2 tsp sugar, 2 1/2 tbs capers & juice, dash of Tabasco
6. Pour marinade over shrimp, onions and bay leaves & let sit in refrigerator 24 hours. Stir occasionally.
7. Remove bay leaves and serve in shallow bowl