Pickled Shrimp Ever since I was a little girl, I remember my grandmother serving this unusual appetizer at family get-togethers. Note: This stuff is highly addictive... Consider yourself warned! Pickled Shrimp: 2 1/2 lbs. shrimp in shell 1/2 cup celery tops, chopped 1/4 cup mixed pickling spices 3 1/2 tsp. salt 2 cups sliced onion 7 or 8 bay leaves Pickling marinade Pickling Marinade: 1 1/4 cups salad oil 3/4 cup white vinegar 3 tbs. capers with juice 2 1/2 tsp. celery seed 1 1/2 tsp. salt dash of Tabasco, or other hot sauce Directions: Cover shrimp with boiling water, add celery, spices, and salt. Cover and simmer for 5 minutes. Drain and cool. Peel and devein shrimp. In a shallow baking dish, alternate layers of shrimp and onion. Add bay leaves. Pour pickling marinade over all. Cover and chill for 24 hours. Hint: To use frozen, pre-cooked shrimp: Thaw shrimp. Combine all spices and bring to a boil. Remove from burner and stir in shrimp. Allow to sit for 15 minutes to absorb flavors, then proceed to layering with onions.