Pacific Northwest Pickled Shrimp

• 8 cups water
• 1/2 cup chopped celery leaves
• 1/4 cup mixed pickling spices
• 1 tablespoon salt
• 2 pounds uncooked shell-on shrimp (31-40 per pound)
• 2 large onions, sliced
• 8 bay leaves
• 1-1/2 cups olive oil
• 3/4 cup white wine vinegar
• 3 tablespoons capers
• 2-1/2 teaspoons celery seed
• 1-1/4 teaspoons salt
• 1/4 teaspoon hot pepper sauce

1. In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on.
2. Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours.
3. Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

water, celery, mixed pickling, salt, shellon, onions, bay leaves, olive oil, white wine vinegar, capers, celery, salt, hot pepper sauce

Taken from www.tasteofhome.com/recipes/pacific-northwest-pickled-shrimp/ (may not work)