Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      quarts        water
   1      stalk         celery cut 1" slices
   2      teaspoons     pepper -- divided
   1      tablespoon    salt
   1      large         onion--separate into rings
                        lettuce leaves
     1/4  cup           chopped onion
     1/2  cup           lemon juice
   1 1/2  cups          apple cider vinegar
   1      cup           sugar
   1      teaspoon      paprika
   1      bottle        salad oil -- (38 oz.)
   5      pounds        jumbo shrimp -- unpeeled

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.