Ingredients
8 cups water1/2 cup chopped celery leaves1/4 cup mixed pickling spices1 tablespoon salt2 pounds uncooked shell-on shrimp (31-40 per pound)PICKLING MIXTURE:2 large onions, sliced8 bay leaves1-1/2 cups olive oil3/4 cup white wine vinegar3 tablespoons capers2-1/2 teaspoons celery seed1-1/4 teaspoons salt1/4 teaspoon hot pepper sauce
Preparation
In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on.
Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours.
Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.
