Pickled Shrimp

• 4 quarts water
• 1 tablespoon kosher salt
• 1 lemon, juiced
• 1 teaspoon whole peppercorns
• Pinch red pepper flakes
• 2 pounds large shrimp, shelled and de-veined
• 1/2 cup cider vinegar
• 1/2 cup water
• 1 teaspoon whole coriander
• 2 bay leaves
• 3 whole garlic cloves
• 1/4 cup sugar
• 1 teaspoon crushed red pepper
• 1 lemon, zested
• 1 tablespoon fresh thyme

1. Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp.
2. Drain and place in heat proof bowl.
3. Bring marinade ingredients to a boil and pour over shrimp.
4. Allow to cool and refrigerate.
5. Can be kept refrigerated for up to 2 weeks.

water, kosher salt, lemon, peppercorns, red pepper, shrimp, cider vinegar, water, whole coriander, bay leaves, garlic, sugar, red pepper, lemon, thyme

Taken from www.foodnetwork.com/recipes/pickled-shrimp-recipe.html (may not work)