Pickled shrimp recipe

Ingredients

• 2 cups (500 ml) olive oil
• 1 cup (250 ml) white vinegar
• 4 tablespoons capers, with juice
• 3 teaspoons celery seed
• 2 teaspoons salt
• a few drops Tabasco
• 3 pounds (1.5 kg) shrimp, in shells
• ¾ cup (75 g) celery tops, chopped
• ½  cup (50 g) pickling spice
• 1 tablespoon salt
• 2½ cups (250 g) onion, sliced
• 10  bay leaves

Marinade
1. Combine olive oil, vinegar, capers and their juice, celery seeds, 2 teaspoons of salt and Tabasco drops. Mix well.
Shrimp
2. Cover shrimp with boiling water, add celery tops, pickling spice, and salt. Let simmer for 5 minutes or until shrimp are bright pink.
3. Drain, peel and devein shrimp under cold water. Make alternating layers of shrimp, bay leaves, and onions in a baking dish.
4. Pour marinade over shrimp and onions.
5. Chill for 24 hours, occasionally spooning marinade over shrimp.