2 quarts water
1/2 large lemon, sliced
2 1/2 pounds unpeeled large fresh shrimp
1 cup vegetable oil
2 tablespoons hot sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon Old Bay seasoning
3/4 teaspoon dried whole basil
3/4 teaspoon dried whole oregano
3/4 teaspoon dried whole thyme
Leaf lettuce

Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.

Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp. Toss to coat shrimp.

To store: Refrigerate in a tightly covered container up to 8 hours.

To serve: Drain shrimp and arrange in a large lettuce-lined bowl. Serve with cocktail sauce.