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1
Put 3 quarts of water in a large stainless steel or enameled pot.
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2
Add half the boiling spice, 1 bay leaf, 3 garlic cloves, the sliced celery, and a small handful of salt.
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3
Bring to a boil over medium-high heat, reduce the heat to medium, and simmer 10 minutes.
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4
Raise the heat, add the shrimp, cover, and count 2 minutes.
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5
Drain well, rinse under cold running water, and then peel and devein the shrimp.
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6
Bring the vinegar, onions, and remaining bay leaf, spices, and garlic to a full boil in a saucepan over medium high heat, reduce the heat to low, and simmer 5 minutes.
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7
Turn off the heat.
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8
Let it cool slightly and pour it over the shrimp.
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9
Mix in the lemon zest and juice the lemon into it through a strainer.
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10
Toss well and let cool completely.
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11
Cover and marinate, refrigerated, for at least 4 hours and as long as 24 hours.
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12
They will actually keep for up to 2 weeks, refrigerated.
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13
To serve, lift the shrimp from the marinade.
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14
If you like, you may dress them lightly with a few spoonfuls of olive oil to taste.
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15
Line a platter or shallow serving bowl with lettuce leaves.
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16
Mound the shrimp on top of them and garnish with sliced lemon and parsley.
