Pickled Shrimp (Michael’s recipe)

By BobN

Ingredients

• 7 1/2 cups water
• 2 1/2 lbs unpeeled fresh shrimp
• 3 medium onions, sliced
• 1 cup cider vinegar
• 1 tablespoon lemon juice
• 4 bay leaves
• 2 whole cloves garlic, peeled
• whole peppercorns
• fresh ground pepper

Preparation

Step 1

Boil water, add shrimp and cook until just pink, no more than 3 to 5 minutes. Drain well and rinse in cold water to prevent further cooking. Peel and devein shrimp, leaving tails on. In large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to two weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer.

* Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly.