Billy'S Pickled Shrimp

• o 8 1/3 cups water
• o Kosher salt
• o 2 lbs shrimp, peeled, deveined, tails left on
• o 2 white onions
• o 1 1/2 cups EVOO
• o 2 cups cider vinegar
• o 8 bay leaves
• o 3 tsp crushed red pepper
• o 4 cloves garlic
• o 1 1/2 lemons, seeded, thinly sliced
• o 1/3 cup capers, drained, rinsed
• o 1 1/2 tsp celery seed

1. Bring 8 cups water and 6 tbsp salt to boil in large saucepan. Add shrimp and cook 2 minutes until just pink. Drain shrimp and let cool.
2. Combine remaining 1/3 cup water and all remaining ingredients in large bowl. Stir and add 1 1/2 tsp salt. Stir and taste, adding more salt if needed. Add cooled shrimp and stir.
3. Cover and refrigerate overnight.

water, o kosher salt, shrimp, white onions, evoo, cider vinegar, bay leaves, red pepper, garlic, lemons, capers, celery

Taken from www.epicurious.com/recipes/member/views/billys-pickled-shrimp-52912021 (may not work)