Pickled Shrimp by annen

To 2 1/2 lb shrimp add boiling water to cover. Add 1/2C celery tops, 3 1/2tsp salt and 1/4c mixed pickling spices. Cook shrimp 10-12 min. drain. cool with cold water. Peel under cold running water and remove black line. OR buy about 2 lb shrimp already cleaned and steamed. Sauce: Combine 1 1/4 C salad oil, 3/4 C white vinegar, 1 1/2 t salt, 2 1/2 t celery seed, 2 1/2 T capers and juice and a dash of Tabasco. Mix well. Alternate shrimp in container with thinly sliced onions. Add 7-8 bay leaves. cover with sauce. Refrigerate at least 24 hrs. Will keep at least 1 week in refrigerator.