Pickled Shrimp - cooking recipe

Ingredients

2 lb. peeled shrimp
1 large onion
1 1/2 c. oil
3/4 c. vinegar
3 Tbsp. capers and juice
2 1/2 tsp. celery seed
1 1/2 tsp. salt
few drops of Tabasco
7 to 8 bay leaves

Preparation

Boil shrimp for 2 to 3 minutes; drain shrimp.
Combine oil, vinegar, capers, celery seed, salt and Tabasco.
Place shrimp in shallow dish.
Cover with bay leaves and slices of onions.
Pour oil and vinegar mixture over shrimp.
The shrimp should be chilled for at least 24 hours and can be stored in refrigerator for up to a week.
To serve, drain shrimp and use toothpicks.