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5 qt Water
1 Stalk celery cut 1" slices
2 ts Pepper, divided
1 tb Salt
1 lg Onion--separate into rings
1/2 c Lemon juice
1 1/2 c Apple cider vinegar
1 c Sugar
1 ts Paprika
1 Bottle salad oil (38 Oz.)
1/4 c Chopped onion
5 lb Jumbo shrimp, unpeeled
Combine water, celery, onion, lemon juice and 1/2 ts. pepper in Dutch oven; bring to boil. Add shrimp and return to boil. Cook for 5 minutes; drain shrimp and cool. Shell and devein shrimp. Combine shrimp and remaining ingredients, except lettuce, in airtight plastic container. Refrigerate 1 week, shaking container twice each day. Drain shrimp, discarding marinade. Serve shrimp and onion rings in lettuce lined bowl.
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