Low Country Shrimp

I have used this recipe for years for cocktail parties.  I think it came from Southern Living, but I'm not sure.  Be sure and give the shrimp time to marinate.  The more the mari-er.  (That's a bad pun, but aren't all puns bad?) Have toothpicks at hand!

Low Country Shrimp 1 ¾ cups champagne vinegar
7 slices fresh ginger
¼ cup coriander seeds
1 ¾ tablespoons mustard seeds
1 ¾ tablespoons fennel seeds
1 ¾ tablespoons whole allspice berries
3 ½ pounds med. Shrimp, peeled and deveined
1 ¾ cups med. Sweet onions, thinly sliced
½ cup capers  drained
10 cloves garlic hole
4 dried cayenne peppers or Chinese red peppers, broken into pieces
7 bay leaf
1 ¾ cups olive oil
½ tsp salt
½ cup water

 In a med. non reactive  saucepan, combine vinegar with the water, ginger, coriander, mustard seeds, fennel and allspice.  Bring to a boil over moderate heat.  Lower heat and simmer for 10 minutes.  Let the pickling spices cool to room temp.  Bring a pot of salted water to boil and then add shrimp.  Remove from heat and let stand until the shrimp turn pink.  Drain and cool completely.  In a large 6cup glass jar or crock, tightly pack shrimp with the onions and lemon slices, capers, garlic, chilies and bay leaves.  Pour pickling spices over.  Cover tightly and refrigerate at least two days.  Serve slightly chilled.