1. In a large pot, add the shrimp and cover with cold water. Add the Old Bay and set over medium heat. Cook, stirring occasionally, until the shrimp turn pink and are slightly firm to the touch, about 8 minutes. Use a slotted spoon to remove the shrimp from the pot and place on a paper-towel-lined baking sheet. Place in the refrigerator to cool, about 15 minutes, then slice the shrimp in half lengthwise and set aside.

2. In a large bowl, combine the onion, peppers, capers and caper brine, oil, lemon juice, hot sauce, parsley, salt and white pepper. Add the shrimp and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (or overnight). Serve chilled. Calories Per Serving: 124; Sodium: 371 mg; Total Carbohydrate: 27 g; Fiber: 4 g; Fat: 1 g