Add the water and lemon to a large Dutch oven. Place the pan over medium heat. When the water is boiling, add the shrimp. Cook the shrimp for 4 minutes or until the shrimp turn pink. Remove the pan from the heat and drain all the water from the pan. Rinse the shrimp in cold water until they are chilled. Peel and devein the shrimp. Place the shrimp in a large serving bowl. In a mixing bowl, add the vegetable oil, Tabasco sauce, olive oil, garlic, salt, seafood seasoning, basil, oregano, thyme and parsley. Whisk until the dressing thickens and is well combined. This takes several minutes of whisking. Pour the dressing over the shrimp. Toss until the shrimp are coated in the dressing.

Cover the bowl and refrigerate for 8 hours. Remove the shrimp from the dressing and serve.