Pickled Citrus Shrimp

Combine oil, lemon juice, lime juice, honey, capers, celery seed, horseradish, Tabasco™ Sauce and salt in a large nonreactive bowl.
Whisk thoroughly to combine. Blanch the shrimp for 1 minute in boiling water. Drain the shrimp, add them to the bowl, and toss to coat.

Peel the orange and the grapefruit and scrape off the white pith. Separate the sections, making a small slit in any sections that contain seeds, and pop them out. Add the sections to the bowl, along with the onion, and toss to coat. Cover and refrigerate overnight, tossing occasionally.

Serve on beds of lettuce leaves or arugula, if desired.

Drizzle with some of the marinade.

Serves 6 as an appetizer
Preparation time: 20 minutes to assemble, plus 1 day to marinate.

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