Ingredients

o 8 1/3 cups water

o Kosher salt

o 2 lbs shrimp, peeled, deveined, tails left on

o 2 white onions

o 1 1/2 cups EVOO

o 2 cups cider vinegar

o 8 bay leaves

o 3 tsp crushed red pepper

o 4 cloves garlic

o 1 1/2 lemons, seeded, thinly sliced

o 1/3 cup capers, drained, rinsed

o 1 1/2 tsp celery seed

Preparation

Bring 8 cups water and 6 tbsp salt to boil in large saucepan. Add shrimp and cook 2 minutes until just pink. Drain shrimp and let cool.

Combine remaining 1/3 cup water and all remaining ingredients in large bowl. Stir and add 1 1/2 tsp salt. Stir and taste, adding more salt if needed. Add cooled shrimp and stir.

Cover and refrigerate overnight.