Shrimp with Avocados

• 2 pounds medium shrimp (about 76), peeled and deveined
• 3/4 cup white-wine vinegar
• 1 cup vegetable oil
• 1/4 cup capers, not drained
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon celery seeds
• 1/2 teaspoon Tabasco
• 1 cup thinly sliced onion
• 1/2 cup chopped celery
• 7 bay leaves (not California)
• 2 firm-ripe California avocados
• Accompaniment: soft green-leaf lettuce such as Boston

1. Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
2. Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine.
3. Marinate, covered and chilled, 24 hours to 2 days.
4. Just before serving, discard bay leaves.
5. Quarter, pit, and peel avocados and cut into 3/4-inch cubes.
6. Gently stir into shrimp salad, then spoon over lettuce.
7. When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

shrimp, whitewine vinegar, vegetable oil, capers, salt, black pepper, celery seeds, tabasco, onion, celery, bay leaves, avocados

Taken from www.epicurious.com/recipes/food/views/shrimp-with-avocados-105497 (may not work)