Pickled Shrimp

• 2 to 2 1/2 lb. raw shrimp
• 15 to 20 whole allspice
• 6 to 8 peppercorns
• 1/8 tsp. black pepper
• juice of 1/2 lemon and rind
• 15 to 20 cloves
• 6 buds garlic, sliced
• 3 small onions, sliced
• 2 large stalks celery
• 2 large bay leaves
• 2 pinches of dried thyme
• several sprigs of parsley
• few bits of dried red pepper
• 1 Tbsp. Worcestershire sauce
• 4 medium onions, sliced thin
• box of bay leaves

1. Season 2 1/2-quarts water with 3 tablespoons salt, then add ingredients, except the shrimp, 4 onions and bay leaves.
2. Bring to boil; simmer 20 minutes.
3. Add shrimp and bring to boil; simmer 12 to 15 minutes.
4. Cool; devein shrimp.
5. In large pan, arrange the shrimp in layers with 4 medium onions and bay leaves.
6. Pour over each layer the following sauce.

shrimp, allspice, peppercorns, black pepper, lemon, cloves, buds garlic, onions, stalks celery, bay leaves, thyme, parsley, red pepper, worcestershire sauce, onions, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449183 (may not work)