Categories: Appetizers 
      Yield: 4 servings 
  
      2 lb Shrimp peeled and cleaned           1 tb Wine vinegar 
      1    Lemon, thinly sliced                1    Clove garlic 
      1    Onion, thinly sliced              1/2    Bay leaf 
    1/2 c  Sliced pitted ripe olives           1 tb Dry mustard 
      2 tb Chopped pimiento                  1/4 ts Cayenne pepper 
    1/2 c  Fresh lemon juice                   1 ts Salt 
    1/4 c  Oil                                      Black pepper to taste 
  
  Boil shrimp. Drain, peel and clean.  Add lemon and onion slices, olives and 
  pimiento.  Toss.  In second bowl combine remaining ingredients and pour 
  over shrimp. Refrigerate overnight, stirring occasionally. Serve in 
  marinade and have toothpicks for spearing the shrimp. I found this in the 
  River Road Recipes II which is put out by The Junior League of Baton Rouge. 
  It is not only good, but easy. 
                  Charles and Diane