3 lb. lg. shrimp, uncooked, shelled, deveined
4 oranges, peeled, sectioned
4 med. white onions, thinly sliced
1 1/2 c. cider vinegar
1 c. vegetable oil
2/3 c. fresh lemon juice
1/2 c. ketchup
1/4 c. sugar
2 tbsp. drained capers
2 tbsp. minced parsley
1 tsp. salt
2 tsp. mustard seeds
1 tsp. celery seed
Freshly ground pepper to taste
2 cloves garlic, crushed
Lettuce, optional

Cook shrimp 2 to 3 minutes in boiling water. Rinse with cold water until thoroughly chilled. Drain.

Combine shrimp, oranges and onions in large bowl. Mix remaining ingredients, except lettuce, and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally.

Serves 12.