Pickled Shrimp

• 2 to 2 1/2 lb. raw shrimp
• 15 to 20 whole allspice
• 6 to 8 whole peppercorns
• 1/8 tsp. black pepper
• juice and rind of 1/2 lemon
• 15 to 20 cloves
• 6 garlic cloves, sliced
• 3 small onions, sliced
• 2 large stalks celery, broken
• 2 large bay leaves
• 2 dried peaches or 1 sprig fresh thyme
• several sprigs of fresh parsley
• few bits of dried red pepper
• 1 Tbsp. Worcestershire sauce
• 4 medium onions, sliced thin
• 1 box bay leaves
• 1 1/4 c. salad oil
• 3/4 c. warmed vinegar
• 1/2 tsp. salt
• 2 1/2 tsp. celery seed
• 2 1/2 Tbsp. capers and juice
• dash of hot sauce
• 1/4 c. Worcestershire sauce
• 1 Tbsp. yellow mustard

1. Pour over each layer.
2. Cover and store in refrigerator 24 hours before eating.

shrimp, allspice, peppercorns, black pepper, lemon, cloves, garlic, onions, stalks celery, bay leaves, peaches, several sprigs, red pepper, worcestershire sauce, onions, bay leaves, salad oil, warmed vinegar, salt, celery, capers, hot sauce, worcestershire sauce, yellow mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867553 (may not work)