From: Nancy,.SanFran

Bertolli Marinated Shrimp
Recipe By :Favorite Brand Name Recipes Cookbook, 1981
Serving Size : 8

1 1/2 pounds cooked shrimp in shells
1/2 cup Bertolli olive oil
1/4 cup Bertolli red wine vinegar
2 tablespoons Bertolli spaghetti sauce
2 tablespoons horseradish mustard
1/2 cup minced celery
1/2 cup minced green onion
1/2 cup drained capers
1 clove garlic -- minced
1 1/2 teaspoons paprika
1/2 teaspoon salt
1 dash cayenne pepper
shredded lettuce -- for bed
lemon wedges -- for garnish

Peel shrimp, leaving tails on.

Mix remaining ingredients, except lettuce and lemon in a medium bowl.

Stir in shrimp. Refrigerate, covered, for 12 hours, stirring 2 or 3 times.

Spoon onto a lettuce-lined plate; garnish with lemon.