Pickled Shrimp (American Pacific Northwest)

This refreshing recipe is one of my husband's favourites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive.

8 cups water
½ cup celery leaves, chopped
¼ cup mixed pickling spices
1 Tbsp. sea salt
2 lbs uncooked shell on shrimp (31-40 per lb)

Pickling Mixture:
2 large onions, sliced
8 bay leaves
1½ cups extra-virgin olive oil
¾ cup white wine vinegar
3 Tbsp. capers
2½ tsp. celery seed
1¼ tsp. sea salt
¼ tsp. hot pepper sauce

In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on.

Layer shrimp, onions and bay leaves in a 13x9" dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours.

Just before serving, drain shrimp and onions, reserving ½ cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

Nutrition Facts:
½ cup: 169 calories, 11g fat (2g saturated fat), 92mg cholesterol, 267mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 13g protein.