1 lb. large shrimp with shell
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 tablespoon fresh Italian parsley, minced
1 1/2 teaspoon fresh thyme, minced
Bring a large pot of salted water to a boil. Cook shrimp just until pink , about 2 mins. Drain. When cool, remove shells & set aside.
In a bowl whisk all other ingredients. Add shrimp & toss to coat. Refrigerate several hours, tossing occasionally. Serve as appetizer or on greens as a salad.