2 pounds medium shrimp (about 76) peeled and deveined
3/4 cup white wine vinegar
1 cup vegetable oil
1/4 cups capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seed
1/2 teaspoon Tabasco 
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves
2 firm ripe avocados

Cool shrimp in a 5 quart pot of boiling salted water until just cooked through, about 2 to 3 minutes, then drain in a colander.

Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and tabasco in a large bowl. Add warm shrimp, onion, celery and bay leaves. Toss to combine. Marinate, covered and chilled, 24 hours to 2 days.

Just before serving, discard bay leaves. Quarter, pit and peel avocados and cut into 3/4 inch cubes. Gently stir into shrimp salad, then spoon over soft green lettuce such as Boston or Bibb.

Serves 8