Recipe: Pickled Picnic Shrimp (make ahead)

PICKLED PICNIC SHRIMP

"Serve these at a picnic (or any party, really) and watch them disappear."

2 cups cider vinegar
1 teaspoon allspice berries
1 teaspoon dill seeds
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
6 whole cloves
1 cinnamon stick (3-inches)
2 garlic cloves, crushed under a knife
2 teaspoons sugar
1 teaspoon salt
2 pounds large shrimp
1 medium onion, sliced
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley
4 bay leaves
1 cup olive oil
1 cup vegetable oil

In a medium nonreactive pot, bring the vinegar, allspice berries, dill seeds, mustard seeds, peppercorns, cloves, cinnamon, garlic, sugar, and salt to a boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes.

Increase the heat to high. Add the shrimp and cover. Cook until pink and firm, 2 to 3 minutes (the liquid does not have to return to a boil).

Using a slotted spoon, transfer the shrimps to a large baking sheet to cool completely. Strain the cooking liquid into a medium bowl.

Peel and devein the cooled shrimps. Layer the shrimps with the onion and lemon slices, parsley, and bay leaves in a 9-inch square glass or ceramic baking dish or a large glass jar.

Gradually whisk the oil into the cooking liquid and pour over the shrimps. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 36 hours.

TO SERVE:
Strain the shrimp and arrange on a platter. Serve chilled.

Makes 6 to 8 servings
Source: Simply Shrimp by Rick Rodgers