• 2 # package of cooked large shrimp thawed

• ½ cup fresh lemon/lime juice

• ½ cup olive oil

• 1 T. Dijon mustard

• ½ cup parsley chopped

• ¾ cup celery cut in ½” pieces

• ¾ cup scallions

• 1 t. salt

• 1 t. pepper

• ¼ cup capers

Blend all except shrimp and capers in processor.  Add ¼ c. capers.  Two hours before serving drain shrimp, blot dry, and mix with marinade.