Boil shrimp; peel and let cool. Slice carrots, bell pepper and celery. 4 cloves garlic, crushed 2 c. Progresso blended salad oil (or 1 1/2 c. oil & 1/2 c. olive oil) 1 c. red wine vinegar 1 c. Lea & Perrin Sauce (vinegar and sauce may be used according to taste) 2 tsp. each dill seed, mustard seed and celery seed 2 tbsp. Italian seasoning

Mix all ingredients in a large covered dish. Refrigerate and let marinate for 24 hours before serving.

NOTE: Other vegetables may be added...Cauliflower, black olives, etc.