3 LB. SHRIMP (FROZEN P&D 26/30 CT.)
 1 MEDIUM WHITE ONION, THINLY SLICED
 12 PICKLED JALAPENO PEPPERS (SEEDED, & CUT IN HALF)
 1/2 CUP JUICE FROM JALAPENO CAN
 2 CUPS WHITE VINEGAR
 3/4 CUP WORCESTERSHIRE SAUCE
 2 TBLS. TABASCO SAUCE (RED)
 2 TBLS. SALT
 2 TBLS. CRACKED BLACK PEPPER
 1 TBLS. CELERY SEED (SOAKED IN HOT WATER AND DRAINED)
 2 QTS. SAFFLOWER OR CANOLA OIL
 1 TBSP OLD BAY SEASONING
 4 BAY LEAVES
 1  CUP FRESH CILANTRO CHOPPED

1. COMBINE ALL MARINADE INGREDIENTS AND MIX WELL.  RESERVE.
2. POACH SHRIMP FOR ONE MINUTE IN BOILING SALTED WATER.  REMOVE IMMEDIATELY AND PLACE INTO MARINADE HOT.
3. COOL AND REFRIGERATE.  LET SHRIMP MARINATE FOR UP TO ONE WEEK.
4. SERVE WELL CHILLED ON A SALAD GREEN BASE, OR IN A GARNISHED CRYSTAL BOWL.
CHEFS NOTE:
SHRIMP MUST BE ONLY HALF COOKED -- THE MARINADE WILL CONTINUE THE COOKING PROCESS.  IF OVERCOOKED, SHRIMP WILL BECOME TOUGH.
THIS IS A GREAT SUMMERTIME APPETIZER, OR ENTREE.