Pickled Shrimp

2 lbs. large uncooked peeled shrimp

1 Tbsp. pickling spice

1 cup olive or canola oil

1 bottle capers in juice

2 tsp. celery seed

4 tsp. salt

3/4 cup white vinegar

1/2 white onion sliced

3-4 whole bay leaves

Bring to boil:

8 cups water, 2 tsp. salt, and 2 Tbsp. pickling spice. Simmer 5 minutes, add shrimp, cook until shrimp are done, drain, but do not rinse, saving as much pickling spice as possible, set aside.

In 2-quart pan add: 1 cup oil

2 tsp. capers

1/2 bottle caper juice

2 tsp. celery seed

2 tsp. salt

3/4 cup vinegar

Bring to boil, simmer 10 minutes. Combine shrimp and oil/vinegar mixture in 9x13 cake pan or similar plastic container with lid. Layer in onion slices and bay leaves, cover. Let pickle in refrigerator about 12 hours, stirring occasionally.