Citrus Marinated Shrimp

My Mom served this as a starter to dinner last week. I don't know where it was originally published but it's accredited to Peter Dorsey of Warwick, Rhode Island The preparation time does not include the 24 hour marinating time. My Mom didn't marinate the shrimp for the full 24 hours and the dish was still delicious.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 3  lemon slices, thin slices
• 2  bay leaves
• 1⁄2 cup water
• 1  pinch salt
• 1  pinch pepper
• 1  lb shrimp, unshelled (about 32)
• 1⁄4 cup ketchup
• 1  garlic clove, minced
• 1⁄2 cup  vegetable oil
• 1⁄3 cup fresh lemon juice
• 2  teaspoons sugar
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon mustard seeds
• 1⁄4 teaspoon Tabasco sauce
• 1  orange, thinly sliced
• 1  white onion, thinly sliced
•  salt and pepper, to taste
•  lettuce leaf, for lining the plates

Directions

1. Combine first 5 ingredients in a saucepan and bring to a boil.
2. Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
3. Drain shrimp in colander, refresh them under cold water, and shell and devein them.
4. In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
5. Toss shrimp with marinade and chill mixture, covered, for 24 hours.
6. Drain shrimp and arrange on lettuce leaves on serving plates.