2 pounds raw shrimp (any size), peeled and deveined

2 tablespoons capers

1/2 red onion, thinly sliced

1 Jalepeno pepper, diced

3/4 cup extra virgin olive oil

1/2 cup red wine vinegar

1 tablespoon brown mustard

Juice of 1 lemon

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

Boil shrimp for about 3 minutes, or just until it turns pink.  Drain in colinder and place in a large bowl.  Stir in the capers, onions and hot pepper.  Make dressing by whisking together remaining ingredients in a medim bowl.  Pour over shrimp and mix thoroughly.  Cover tightly with plastic wrap (or place in a sealed jar) and marinate in refrigerator 24 hours, turning occasionally.

Serve as an appetizer or place shrimp on top of a salad - or use as a garnish for a martini.  Serves 8 as an appetizer.