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| 3 | pounds | shrimp | fresh |
| 6 | quarts | water | |
| 1/4 | cup | salt | |
| 2 | packages | seasoning mix | shrimp/crab |
| 2 | tablespoons | black pepper | |
| 1 | large | lemon | halved |
| 1 | cup | wesson oil | |
| 1/2 | cup | olive oil | |
| 3/4 | cup | white vinegar | |
| 2 | teaspoons | salt | |
| 2 | tablespoons | worcestershire sauce | |
| 1/2 | teaspoon | hot jalapeno sauce | |
| 1 | pound | onions | sliced thin |
| 2 | cloves | garlic | minced |
| 2 | tablespoons | capers | |
| 2 | teaspoons | celery seeds | |
| 3 | each | jalapeno peppers | minced |
In a large pot, bring the water, salt, crab boil, and pepper to a boil.
Squeeze in the lemon juice and add the rinds.
Pour in the shrimp, all at once.
Bring back to boil, over HIGH heat.
Boil 3 minutes.
Remove from heat.
Add 3-4 cups ice cubes to pot to stop cooking.
Let stand 5-10 minutes. remove shrimp.
When cool enough to handle, peel, leaving last tail segment attached.
Set aside.
In a large bowl,stir together the remaining ingredients.
Add shrimp to marinade.
Toss to coat well. Cover tightly.
Refrigerate overnight or up to two days, tossing occasionally in marinade.
Drain.
Serve on a large platter or decorative bowl lined with lettuce leaves.
Garnish with a scattering of ripe olives.
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