Bring the old bay seasoning and 8 cups of water to a boil and add the shrimp. Reduce heat to low and cook until shrimp are pink. This will take about 2-3 minutes. Transfer shrimp to bowl of ice water to chill and then drain and refrigerate. Peel and devein.

Grind the celery seed, mustard seed, allspice berries, fennel seed and coriander seed with either a spice grinder or mortar and pestle. Put this mixture in a bowl and add the oil, vinegar, and parsley, salt, crushed red pepper, and garlic.

In glass canning jars (either a one quart jar or two smaller ones), layer the shrimp and onions and bay leaves (I stick the bay leaves down the sides of the jar. Pour the oil mixture over and cover with lid; chill overnight before serving.

Serve either in a large bowl with crackers or you can put the shrimp and a little onion on a cracker and have it ready for your guests. I like serving mine from the jar with a fondue fork.