Smoky Boiled and Pickled Shrimp

• 1 beer (12 ounces)
• 1/2 cup Old Bay seasoning
• 2 tablespoons kosher salt
• 1/4 cup bottled smoke
• 2 pounds large shrimp (16 to 20 count), peeled and deveined
• 1 medium onion, cut into thin slivers
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon celery seed
• 1 tablespoon mustard seeds
• 4 bay leaves, crushed
• Black pepper to taste

1. For the boil, Combine a gallon of water, the beer, Old Bay, salt, and bottled smoke.
2. Bring to a rolling boil.
3. ADD the shrimp and cook for 4 to 5 minutes, until pink and opaque throughout.
4. DRAIN the shrimp in a colander and discard the boil.
5. You can leave the tails on or take them off.
6. For pickling, Place the shrimp in a large bowl and toss with the onion.
7. COMBINE the remaining pickling ingredients in a small bowl and whisk with a fork.
8. Pour the marinade over the shrimp and toss to coat evenly.
9. COVER and refrigerate; serve within a day or two.

beer, bay seasoning, kosher salt, bottled smoke, shrimp, onion, olive oil, red wine vinegar, celery, mustard seeds, bay leaves, black pepper

Taken from www.epicurious.com/recipes/food/views/smoky-boiled-and-pickled-shrimp-391377 (may not work)