Pickled Shrimp

"Pickled" is something of a misnomer, the shrimp only have a pickled flavor, but they will keep in the fridge for at least a week, and they taste very, very good. Don't worry about all those red pepper flakes; these are spicy, but aren't nearly as hot as they sound.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2 1⁄2 lbs large shrimp or 2 1⁄2 lbs jumbo shrimp, peeled and deveined
• 3  quarts water
• 3  tablespoons kosher salt
• 2  lemons, juice and zest of
• 1  tablespoon whole black peppercorn
• 8 -10  sprigs fresh thyme
• 1 -2  teaspoon crushed red pepper flakes, to taste

• Marinade

• 1  cup cider vinegar
• 1  cup water
• 1  tablespoon whole coriander seed
• 1 -2  teaspoon whole mustard seeds
• 3  bay leaves
• 5 -6  cloves garlic
• 1⁄4 cup sugar
• 1  tablespoon kosher salt
• 1 1⁄2 teaspoons crushed red pepper flakes, to taste
• 2  lemons, juice and zest of
• 1  tablespoon  chopped fresh thyme leave

Directions

1. Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
2. Do not add shrimp yet!
3. While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
4. Add the shrimp to the shrimp boil, and poach for about 3-4 minutes or until shrimp are bright pink and just barely firm.
5. Drain shrimp, and place in a small heatproof bowl.
6. Bring marinade ingredients back to a boil if not still simmering, and pour over shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
7. Can be kept refrigerated for up to 2 weeks.
8. Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.