1. Tie celery leaves and pickling spices in cheesecloth or white cloth bag, making a spice bag that can be removed as needed. 2. Place spice bag in boiling water and simmer for 10-15 minutes. 3. Add peeled shrimp (butterflied if desired) and cook about 3-5 minutes until shrimp just turn pink. 4. Drain well. 5. Discard spice bag. 6. This can be done 1 day in advance. 7. In large bowl, place sliced alternating layers of shrimp and onions, ending with shrimp. 8. Top with bay leaves. 9. Combine oil, vinegar, capers, celery seed, salt, and hot sauce. 10. Pour over shrimp. 11. Cover and chill 6 hours or overnight. 12. With slotted spoon, remove shrimp and onions from marinate and place in serving bowl. 13. Provide toothpicks for serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
