Instructions: To shrimp (unpeeled), add boiling water to cover, celery tops, salt and pickling spices. Cook shrimp 10 to 12 minutes. Drain shrimp; cool with cold water. Peel shrimp; remove black vein. Alternate layers of cleaned shrimp with sliced onions in a shallow dish. Add bay leaves. Combine all ingredients for sauce. Mix well; then pour over the shrimp and onion. Cover and store in refrigerator at least 24 hours for best flavor. Pickled shrimp keep at least a week in refrigerator. Serve on toothpicks.

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