Pickled shrimp

About 35 years ago while at a meeting in Sun Valley, ID we had some WONDERFUL pickled shrimp. I've never been able to duplicate them.

Tried last night. Joy of Cooking says -

5 lbs shrimp
2/3 cup vinegar, 1/3 cup water
1 T bruised peppercorns
1/4 cup salt
3 bay leaves
1 tsp hot pepper sauce or 1/8 tsp cayenne pepper
1/4 cup chopped celery tops

Bring to a boil and simmer 15 minutes. Remove from heat and let shrimp stand in the brine at least 1 hour in the fridge.

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Well, I had a bit less than 5 pounds shrimp, I used a bit less than 1/4 cup salt and I didn't have the celery. And I only simmered for 5 minutes. The result is WAY too salty and the shrimp are too firm.

Another time I would definitely use less and JUST barely cook them. I'm now soaking them in cold water, hoping I can reduce the saltiness.

Does anyone have a better recipe for pickled shrimp? I hope so because this one doesn't cut it.

Thanks,
Ann