This is absolutely mouth-watering. It’s a nice, light salad to serve before a heavier lamb or beef entree. The only time consuming part of this is peeling and de-veining the shrimp. 4 quarts water, lightly salted 36 medium shrimp, shelled and de-veined 6 celery stalks cut into l-inch pieces, cut on a slant (///) 3…