Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        fresh shrimp
   6      quarts        water
     1/4  cup           salt
   2      packages      Zatrain's shrimp/crab -- seasoning
   2      tablespoons   black pepper
   1      large         lemon-halved
   1      cup           Wesson oil
     1/2  cup           olive oil
     3/4  cup           Heinz white vinegar
   2      teaspoons     salt
   2      tablespoons   Worcestershire -- sauce
     1/2  teaspoon      Tabasco jalapeno sauce
   1      pound         Vidalia onions-sliced thin
  20      milliliters   garlic -- minced
   2      tablespoons   capers
   2      teaspoons     celery seed
   3                    jalapeno peppers -- minced

Preparation:

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...NO MORE. 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.