1 lb. raw medium-large shrimp, or shelled cooked tiny shrimp
3/4 c. each lemon juice and cider vinegar
1 tbsp. drained capers
1 tsp. Dijon mustard
4 green onions (ends trimmed), thinly sliced
2 med. size Roma-type tomatoes, cored and diced
1 sm. yellow bell pepper, cored, seeded and thinly sliced
Lemon wedges
Salt and pepper

Peel, devein and rinse raw shrimp. In a 12 inch frying pan, mix lemon juice, vinegar, capers and mustard, bring to a boil over high heat. Add raw shrimp and simmer, covered, just until shrimp are opaque but still moist looking in thickest part (cut to test), approximately 3 to 4 minutes; with slotted spoon, transfer shrimp to a bowl. (Do not cook tiny shrimp.)

Boil liquid over high heat, uncovered, until reduced to 1 cup, about 4 minutes. Pour liquid over shrimp (either kind) and chill until cool, at least 1 1/2 hours and up to 8 hours.

Mix onion, tomatoes and bell pepper with shrimp and spoon into 4 to 6 shallow soup bowls; distribute liquid equally among bowls. Garnish with wedges of lemon. Offer salt and pepper to add to taste. Makes 6 first course or 4 entree servings.