PICKLED SHRIMP

By BobD

Ingredients

• WORKING AHEAD Toss cooked shrimp in lots of lemons and spices and marinate overnight. It will be ready to feed your guests as they arrive.
• 3 pounds shelled and deveined shrimp, boiled or steamed just until pink
• 2 medium onions, quartered and thinly sliced
• 1 teaspoon celery seeds
• 1 cup extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 4 lemons, preferably organic, thinly sliced
• 14 bay leaves
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 4 dried hot chili peppers
• 1 teaspoon freshly ground white pepper
• 1 teaspoon coriander seeds
• 1/4 cup white wine vinegar
• 1/2 cup freshly squeezed lemon juice.

Details

Servings 15
Adapted from nytimes.com

Preparation

Step 1

1. Combine all ingredients in a large bowl and toss thoroughly. Transfer to a serving bowl or glass crock, cover, and refrigerate for at least 6 hours or overnight.

2. Remove from refrigerator 1 hour before serving. Remove bay leaves. Serve on small plates or with toothpicks.