PICKLED SHRIMP

Course Appetizer, Main Course, Side Dish
Cuisine Mediterranean

Equipment

  • Gallon Ziploc bag or ½ Gallon Mason Jar

Ingredients
  

  • 2 Lbs. Large shrimp peeled & deveined
  • 2 Cups Bold & Spicy Charleston Mix
  • 2 Cups Freshly squeezed lemon juice
  • ½ Cup Rice wine vinegar
  • ½ Cup Olive oil
  • 1 Small Red onion thinly sliced
  • 2 Ribs Celery thinly sliced
  • 10 Sprigs Flat-leaf parsley
  • 5 Whole Dried chiles de arbol
  • 3 Bay leaves

Instructions
 

  • Bring a large pot of heavily salted water to boil over high heat. 
  • Add shrimp to pot, cook for two minutes and drain. In a large, nonreactive container – chef recommends a gallon Ziploc® bag or ½ gallon mason jar, layering shrimp with vegetables and pouring liquids over top – combine shrimp and remaining ingredients. Refrigerate overnight to allow shrimp to pickle.
Keyword Salad, Seafood, Shrimp

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