PICKLED SHRIMP
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.