Savannah Pickled Shrimp

I have spent a lot of time cooking out of Jubilee this month.I am developing an anti-racist reading plan as well, but some how cooking and eating and appreciating African American cooking and contributions to the cuisine of the Americas feels very good in these uncertain times.

3 celery stalks chopped
1 cup sliced onion
2 bay leaves
1 large lemon, sliced
2 lbs. shrimp
1 tsp. salt (more for the cooking water)
1/4 c. lemon juice
3/4 c. white wine vingar
1 tsp. pickling spices
1 Serrano pepper
 1 tsp. minced garlic
3 sprigs of fresh tarragon
3/4 c. olive oil
1/2 c. sliced red onion
In a large sauce pan, add 2 quarts or so of water, generous salt, sliced onion, celery, bay leaves, and lemon, and bring to a boil.  Boil shrimp for about 2 minutes.
Drain and peel.
In a wide mouth jar add all the remaining ingredients, mix, and add cooled shrimp.
Let sit for a night in the fridge before serving.