Peel and devein shrimp. Toss shrimp with 2 cups of lemon juice and set aside. Chop all the vegetables to a fine size and place in a large glass bowl. Add the remaining 1/2 cup lemon juice, and the Worcestershire sauce, toss and set aside.
In a small frying pan, sauté garlic in olive and sesame oil until soft, but not browned. When this mixture has cooled, toss it in with the vegetables and all of the liquids. Cover both the shrimp and vegetable bowls and refrigerate overnight.
The next day, drain shrimp and toss them in with vegetables. Stir to coat the shrimp. Serve chilled alone or on a bed of fresh greens.
