Red Hot, South Texas, Shrimp en Escabache

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper 

Bring to a rolling boil and then add the shrimp 

Stir well and then remove from heat 

Allow shrimp to stew in the hot liquid for 10 min. 

Remove shrimp and plunge in ice bath to stop cooking 

Drain the shrimp well 

In a glass bowl, layer the shrimp, onion slices, and bay leaves 

Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender 

Stir the remaining ingredients 

Pour over layered shrimp. 

Cover and refrigerate for 24-48 hours, stirring every 6-8 hours