Doused Shrimp Source: An old Lea & Perrins booklet This may be prepared in advance of serving. 2 pounds medium-size raw shrimp 1 quart water 1 lemon, thinly sliced 1 red onion, thinly sliced 1/2 cup pitted black olives 2 tablespoons chopped pimiento 1/2 cup lemon juice 1/4 cup oil 2 tablespoons Lea & Perrins Worcestershire Sauce 1 clove garlic, crushed 1 teaspoon salt 1/8 teaspoon Tabasco sauce Peel and devein shrimp. In a saucepan bring water to a boil. Add shrimp and cook for 3 minutes. Drain at once and place in serving bowl. Add the lemon, onion, olives and pimiento; toss gently. In a small bowl combine lemon juice, oil, Lea & Perrins, garlic, salt and Tabasco sauce; mix well. Stir this marinade into the shrimp mixture. Cover; refrigerate at least 2 hours, stirring occasionally. Serve on lettuce-lined plates, if desired