2 1/2 lb Shrimp
1/2 c  Celery tops
3 1/2 ts Salt
1/4 c  Pickling spices
1 pt Onions; sliced
7    -(up to)
8    Bay leaves

SAUCE
1 1/4 c Salad oil
3/4 c Vinegar
1 1/2 ts Salt
2 1/2 ts Celery seed
2 1/2 ts Capers and juice
1 ds Tabasco sauce

To shrimp (unpeeled), add boiling water to cover, celery tops, salt and
pickling spices. Cook shrimp 10 to 12 minutes. Drain shrimp; cool with cold
water. Peel shrimp; remove black vein. Alternate layers of cleaned shrimp
with sliced onions in a shallow dish. Add bay leaves. Combine all
ingredients for sauce. Mix well; then pour over the shrimp and onion. Cover
and store in refrigerator at least 24 hours for best flavor. Pickled shrimp
keep at least a week in refrigerator. Serve on toothpicks.