Ingredients
2 1/2 lbs. jumbo shrimp (shells intact)
1/2 c. chopped celery
3 1/2 T. salt
1/4 c. pickling spices
Marinade:
2 1/2 t. celery seed
2 1/2 T capers (with marinade)
2 dashes tabasco
2 large red onions
1 c. olive oil
3/4 c. white vinegar
1 1/2 t. salt
Preparation
Boil 3 quarts of water with the celery, pickling spices and 3 1/2 T. of salt. Add shrimp and simmer for 3 minutes or until firm. Remove shrimp to a colander to drain.
Prepare marinade by combining all ingredients.
Slice onions into 1/4-inch rings.
Shell shrimp when cool, leaving tails attached.
In a large non-metallic bowl place layers of onions and shrimp until all has been used. Whisk marinade and pour over. Cover with plastic wrap and place in refirgerator for 24 hours, basting 2-3 times.
