Shrimp With Oil And Lemon(Antipasto)

• 1 stalk celery
• 1 carrot, peeled
• 2 Tbsp. red wine vinegar
• pinch of salt
• 1 1/2 lb. small fresh shrimp, washed in cold water but left unpeeled
• 1/2 c. olive oil
• 1/4 c. fresh lemon juice
• freshly ground pepper to taste (optional)

1. Put celery, carrot, vinegar and salt in saucepan with 2 to 3 quarts of water.
2. Bring to rapid boil.
3. Add the unpeeled shrimp. If small shrimp are used (not over 1/2-inch diameter) they will be cooked shortly after the water returns to a boil.
4. Medium shrimp cook in 2 to 3 minutes.
5. When cooked, drain shrimp.
6. Peel and devein.
7. Put them in a shallow bowl and add the oil, lemon juice, salt to taste and pepper (optional) while shrimp are still warm. Mix well and steep in the seasonings at room temperature for 1 to 1 1/2 hours before serving.
8. Serve with crusty French bread or Italian bread.
9. Yields 6 servings.

celery, carrot, red wine vinegar, salt, fresh shrimp, olive oil, lemon juice, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953170 (may not work)