Preparation:
Combine water, celery, onion, lemon juice and 1/2 tsp pepper in Dutch oven; bring to boil. Add shrimp and return to boil. Cook for 5 minutes; drain shrimp and cool.
Shell and devein shrimp. Combine shrimp and remaining ingredients, except lettuce, in airtight plastic container. Refrigerate 1 week, shaking container twice each day.
Drain shrimp, discarding marinade. Serve shrimp and onion rings in lettuce lined bowl. |
