Peel and devein shrimp, leaving tails intact; discard the shells.

Bring 3 Qts water to a boil in a dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a largebowl. Add bell pepper, fennel, shallots and garlic; toss to combine.

Combinerind and next 6 ingredients (through pepper) in a medium bowl; stirring with a whisk. Gradually add oil, stirring constantly with a risk. Stir in bay leaves.

Combine oil mixture and shrimp mixture in a largezip lock bag, toss well to coat. Seal and marinate in refridgerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.

Hands on time: 40 minutes Total time: 8 hours 43 minutes