Shrimp With Oil And Lemon(Antipasto) - cooking recipe

Ingredients

1 stalk celery
1 carrot, peeled
2 Tbsp. red wine vinegar
pinch of salt
1 1/2 lb. small fresh shrimp, washed in cold water but left unpeeled
1/2 c. olive oil
1/4 c. fresh lemon juice
freshly ground pepper to taste (optional)

Preparation

Put celery, carrot, vinegar and salt in saucepan with 2 to 3 quarts of water.
Bring to rapid boil.
Add the unpeeled shrimp. If small shrimp are used (not over 1/2-inch diameter) they will be cooked shortly after the water returns to a boil.
Medium shrimp cook in 2 to 3 minutes.
When cooked, drain shrimp.
Peel and devein.
Put them in a shallow bowl and add the oil, lemon juice, salt to taste and pepper (optional) while shrimp are still warm. Mix well and steep in the seasonings at room temperature for 1 to 1 1/2 hours before serving.
Serve with crusty French bread or Italian bread.
Yields 6 servings.