Lemon Olive Oil Shrimp Delight


6 pounds raw shrimp, unshelled

2 bay leaves

1 tablespoon celery seed

¾ cup salt

1 teaspoon cayenne pepper

2 cups Colwell lemon olive oil

½ cup ketchup

¼ cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 (5-ounce) jar hot or spicy mustard

1 (5-ounce) jar horseradish

1 cup thinly sliced yellow onion

Salt and pepper to taste


Place shrimp in a large pot.  Cover with water.  Add bay leaves and next 3 ingredients.  Bring to a boil and cook 5 minutes or until shrimp are pink.  Drain and peel shrimp.  Combine oil and next 7 ingredients.  Add shrimp.  Season with salt and pepper.  Cover and refrigerate overnight.  Yields 12 to 14 servings.