Name: PICKLED SHRIMP
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

🏆 AWARD WINNING BLOODY MARY MIX

PICKLED SHRIMP

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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.