Ashleys Pickled Shrimp

• 1/4 cup fresh lemon juice
• 1/2 cup apple cider or red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup sugar
• 1 garlic clove, minced
• 1 cup olive oil
• 1/2 teaspoon kosher salt
• Whisk everything together in a large bowl.
• 1/2 teaspoon freshly ground black pepper
• 1 large red onion, thinly sliced
• 3 tablespoons capers
• 2 bay leaves, preferably fresh
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 lemon, quartered
• 1 bag crab boil (see page 25), or 4 bay leaves
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons kosher salt or coarse sea salt
• 2 pounds medium or large shrimp, peeled and deveined, leaving tails intact
• Ashleys Marinade

1. Place a large pot containing about 1 gallon water over high heat.
2. Squeeze the lemon quarters into the water, then drop them in.
3. Add all the spices and seasonings and bring to a boil.
4. Reduce the heat and simmer for about 5 minutes, then add the shrimp and return to the boil.
5. Cook for 34 minutes, until the shrimp are cooked (theyll become opaque and the tails will turn bright pink).
6. Drain the pot well and transfer the still-warm shrimp to the bowl of marinade.
7. Marinate the shrimp for at least 15 minutes or store them, covered, in the refrigerator up to one day before serving.

lemon juice, apple cider, mustard, sugar, garlic, olive oil, kosher salt, together, freshly ground black pepper, red onion, capers, bay leaves, flatleaf, lemon, crab boil, coriander seeds, mustard seeds, red pepper, kosher salt, shrimp, marinade

Taken from www.epicurious.com/recipes/food/views/ashley-s-pickled-shrimp-383401 (may not work)