Pickled Shrimp with Creamy Spinach Dip

• 3 cups water
• 2 cups white wine vinegar
• 1 cup sugar
• 4 garlic cloves, finely chopped
• 2 jalapenos, thinly sliced
• 2 bay leaves
• 1 tablespoon crushed red pepper
• 2 teaspoons kosher salt
• 1 teaspoon black peppercorns
• 1 teaspoon allspice berries
• 2 pounds large shrimp (16 to 20 per pound)shelled and deveined, tails left on
• 1 cup heavy cream
• 1 pound spinachstemmed, washed, dried and leaves coarsely chopped
• 1 cup creme fraiche
• 1 tablespoon fresh lemon juice
• Salt
• Cilantro leaves, for garnish

1. In a large saucepan, combine the water, vinegar, sugar, garlic, jalapenos, bay leaves, crushed red pepper, salt, peppercorns and allspice berries and bring to a boil to dissolve the sugar.
2. Add the shrimp and cook, stirring, for 1 minute.
3. Transfer the shrimp and liquid to a large bowl and let cool to room temperature.
4. Cover and refrigerate for 8 to 10 hours.
5. In a large saucepan, boil the cream over high heat until reduced by half, about 3 minutes.
6. Add the spinach and cook, stirring, until wilted, about 1 minute.
7. Transfer the spinach mixture to a bowl and let cool.
8. Stir in the creme fraiche and lemon juice and season with salt.
9. Using a slotted spoon, lift the shrimp and jalapenos from the marinade and arrange on a platter.
10. Garnish with cilantro leaves and serve the spinach dip in a bowl alongside.

water, white wine vinegar, sugar, garlic, jalapenos, bay leaves, red pepper, kosher salt, black peppercorns, berries, shrimp, heavy cream, washed, creme fraiche, lemon juice, salt, cilantro

Taken from www.foodandwine.com/recipes/pickled-shrimp-creamy-spinach-dip (may not work)