1 pound large shrimp (26-30) peeled, deveined and cooked
Juice and zest of two lemons
1 tablespoon chopped fresh garlic
1/2 cup finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 tablespoon capers
Garnish: lemon zest, lemon slices, chopped fresh parsley

Clean shrimp, if necessary, and poach until pink. Cool in ice. Drain shrimp from ice.

In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt, pepper, olive oil and capers.

Add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving.

Arrange shrimp in decorative design on platter. Garnish with lemon zest and parsley.

Serves 4 to 6.