1 to 3 pounds peeled boiled shrimp
2 large onions, sliced and separated into rings
Bay leaves
1 cup oil
2 teaspoons sugar
1/2 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1/3 cup vinegar
1/3 cup catsup
1 teaspoon salt
1 clove crushed garlic
Pinch of celery seed

Layer shrimp, onion rings and bay leaves in a large container that can be turned over, such as a large jar with a tight lid. Combine remaining ingredients to make the sauce; pour over shrimp and allow to pickle for 2 to 3 days, turning twice a day.