Instructions: 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.

This recipe yields 4 to 6 servings.

Variations: Double recipe for marinade and add 1 pound cooked scallops, cooked calamari tentacles and rings, and chopped red onion for an Italian seafood salad.

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