Been reading the pickled fish recipes here & thought I should add this one. Very similar to your pickled fish ones.
2-2.5 #s Peeled/deveined Shrimp ( 30-35 count work well)
1/2 cup celery tops ( I prefer a cup)
1/4 cup pickling spice ( I use a 1/2 cup and wrap in cheese cloth)
1 TBS salt

About 5 quarts of water (just enough needed to cover shrimp in your pot

Add pickling spice and salt to water, bring to a boil Give it a few minutes to infuse. Then add shrimp and celery tops-- turn off heat after a minute or so and keep covered for 5 minutes. You want to gently cook the shrimp being careful not to over cook it. Drain and rinse under cold water to stop cooking and discard the pickling spice and celery.

Mix everything but the shrimp, onions, and bay leaves in Tupper ware bowl.
1.75 cups of Olive oil
3/4 cup white vinegar
2 cups onions sliced thin (I use 2 large onions- more better) (add at end layer with shrimp)
7-8 bay leaves (add at end layer with shrimp)
2.5 teaspoons celeryseed
3 tablespoons capers with juice
1/2 teaspoon salt (or to taste)
few drops hot sauce (or to taste)

Add remaining ingredients (shrimp, onions, bay leafs in layers) and let marinate in the fridge for at least 36 hours. I prefer to let them cure for 48-60 hours. The shrimp should remain under the brine, you may need to place a small plate on them to keep them down. They could last for at least a week in the fridge, but not in my house. Good eating & fishing