Marinated Shrimp with Capers

Ingredients

• 0.3 cup pickling spice 
• 8  bay leaves 
• 3 tablespoons capers undrained
• 1 ribs rib celery with leaves 4-inch
• 2.5 teaspoons celery seed 
• 2 teaspoons hot sauce 
• 1 large purple onion thinly sliced
• 1 tablespoon salt 
• 1.5 teaspoons salt 
• 2.5 pounds shrimp fresh unpeeled
• 1.5 cups vegetable oil 
• 6.5 cups water 
• 0.8 cup vinegar white

Equipment

• bowl

Directions

1. Bring 6 1/2 cups water to a boil; add shrimp and next 3 ingredients. Cook 3 to 5 minutes or just until shrimp turn pink.
2. Drain shrimp, and rinse with cold water.
3. Peel shrimp, and devein, if desired.
4. Place in a 13- x 9-inch dish. Top with onion slices and bay leaves.
5. Stir together oil and next 5 ingredients; pour over shrimp mixture. Cover and chill 4 to 8 hours, stirring occasionally.
6. Remove bay leaves before serving.
7. Note: Claudia cools and serves the shrimp in an attractive ice bowl. Simply stack two bowls, one slightly smaller than the other, and weigh down the center with a heavy can. Fill the outer bowl with water and sliced lemon. Freeze.
8. Remove the can and both bowls.
9. Place ice bowl on a plate, and fill with shrimp.