In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving.
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