2 - 2 1/2 pounds fresh or frozen shrimp in shells
1/2 cup celery tops
1/4 cup mixed pickling spices
1 tablespoon salt
2 cups sliced onion
7 or 8 bay leaves
1 1/2 cups salad oil
3/4 cup white vinegar
3 tablespoons capers with juice
2 1/2 teaspoons celery seed
1 1/2 teaspoons salt
Cover shrimp with boling water; add celery tops, pickling spices, and 1 tablespoon salt. Cover and simmer 5 minutes. Drain; peel and devein under cold water. Layer shrimp, onion, and bay leaves in shallow baking dish. Combine remaining ingredients. Pour over shrimp. Cover; chill at least 24 hours, spooning marinade over shrimp occasionally. Serves 6.