1/4 c. fresh lemon juice
75 fresh med. shrimp (about 2 1/4 lbs.)

MARINADE:

1 lemon, thinly sliced
1/3 c. fresh lemon juice
3 cloves garlic, minced
1 red onion, halved and thinly sliced
1/3 c. chicken broth
1 tbsp. red wine vinegar
2 tsp. dry mustard and 1 tsp. mustard seeds
1/2 bay leaf, crumbled
1/2 tsp. salt
Pepper to taste
1/4 tsp. crushed red pepper flakes
1/4 tsp. crushed thyme

Marinade: In large, shallow bowl, combine all marinade ingredients; mix well. Set aside. To prepare shrimp, fill large saucepan with 4 quarts water. Add lemon juice and salt. Cover and bring to a boil. Wash shrimp under cold water. Add to saucepan and cover tightly. Reduce heat and simmer 3-5 minutes. Drain and rinse with cold water to stop cooking; drain again. Shell and devein shrimp, leaving tail section on. Rinse quickly under cold, running water. Drain on paper towels. Add shrimp to reserved marinade; stir to coat. Cover and refrigerate overnight. Makes 25 servings of 3 shrimp each. 48 calories, 9gm protein, 1gm fat, 1gm carbohydrates, 404mg sodium.