Pickled Shrimp

• 2 1/2 lbs. jumbo shrimp (shells intact)
• 1/2 c. chopped celery
• 3 1/2 T. salt
• 1/4 c. pickling spices
• Marinade:
• 2 1/2 t. celery seed
• 2 1/2 T capers (with marinade)
• 2 dashes tabasco
• 2 large red onions
• 1 c. olive oil
• 3/4 c. white vinegar
• 1 1/2 t. salt

1. Boil 3 quarts of water with the celery, pickling spices and 3 1/2 T. of salt. Add shrimp and simmer for 3 minutes or until firm. Remove shrimp to a colander to drain.
2. Prepare marinade by combining all ingredients.
3. Slice onions into 1/4-inch rings.
4. Shell shrimp when cool, leaving tails attached.
5. In a large non-metallic bowl place layers of onions and shrimp until all has been used. Whisk marinade and pour over. Cover with plastic wrap and place in refirgerator for 24 hours, basting 2-3 times.

jumbo shrimp, celery, salt, pickling spices, marinade, celery, t capers, tabasco, red onions, olive oil, white vinegar, salt

Taken from www.epicurious.com/recipes/member/views/pickled-shrimp-1216203 (may not work)