Instructions: I got this from the True Southern Family Cookbook and it looked good. Its a very neat site with lots of recipes. Check it

Makes about 1 quart. Although this is best with fresh shrimp, it is also delicious with canned shrimp.

Loosely tie celery leaves and pickling spices in a piece of cheesecloth, making a spice bag (see insert below). Place in boiling water and simmer for 10-15 minutes. Add shrimp and cook 5 minutes. Drain well. Discard contents of spice bag.

In large bowl, place sliced onions and shrimp in alternating layers. Add bay leaves. Combine oil, vinegar, pimentos, capers, celery seed, salt and hot sauce. Pour over the shrimp and onions. Cover and chill for at least 6 hours or overnight.

With a slotted spoon, remove shrimp and onions. Place them in a serving bowl, with toothpicks available for spearing shrimp.

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