| 1 | In a large pot, bring the water, salt, crab boil, and pepper to a boil. |
| 2 | Squeeze in the lemon juice and add the rinds. |
| 3 | Pour in the shrimp, all at once. |
| 4 | Bring back to boil, over high heat. |
| 5 | Boil 3 minutes...no more. |
| 6 | Remove from heat. |
| 7 | Add 3-4 cups ice cubes to pot to stop cooking. |
| 8 | Let stand 5-10 minutes. |
| 9 | Remove shrimp. |
| 10 | When cool enough to handle, peel, leaving last tail segment attached. |
| 11 | Set aside. |
| 12 | In a large bowl,stir together the remaining ingredients. |
| 13 | Add shrimp to marinade. |
| 14 | Toss to coat well. |
| 15 | Cover tightly. |
| 16 | Refrigerate overnight or up to two days, tossing occasionally in marinade. |
| 17 | Drain. |
| 18 | Serve on a large platter or decorative bowl lined with lettuce leaves. |
| 19 | Garnish with a scattering of ripe olives. |
| 20 | Notes : this is my own recipe. |
| 21 | Created in 1969 while living in fairhope, alabam |
