Combine olive oil, vinegar, capers and their juice, celery seeds, 2 teaspoons of salt and Tabasco drops.

Mix well.

Cover shrimp with boiling water, add celery tops, pickling spice, and salt.

Let simmer for 5 minutes or until shrimp are bright pink.

Drain, peel and devein shrimp under cold water. Make alternating layers of shrimp, bay leaves, and onions in a baking dish.

Pour marinade over shrimp and onions.

Chill for 24 hours, occasionally spooning marinade over shrimp.