Rakor
- 2 to 2 1/2 lb. Shrimp
- 1/2 C. Celery Leaves
- 1/4 C. Mixed Pickling Spices
- 1 tbsp. Salt
- 2 C. Sliced Onions
- 7 to 8 Bay Leaves
- 1 1/2 C. Salad Oil
- 3/4 C. White Vinegar
- 3 tbsp. Capers with Juice
- 2 1/2 tsp. Celery Seed
- 1 1/2 tsp. Salt
- 3 drops Hot Pepper Sauce
In a saucepan, cover shrimp with boiling water. Add celery leaves, pickling spices, and salt. Cover and simmer 5 minutes. Drain. Layer shrimp, onion, and bay leaves in a shallow glass dish. Combine remaining ingredients. Pour over shrimp. Cover and chill at least 24 hours.