Low Country Pickled Shrimp

• 1 c champagne vinegar or tarragon vinegar
• 4 nickel size slices fresh ginger
• 1/4 c coriander seeds
• 1 TBL mustard seeds
• 1 TBL fennel seeds
• 1 tsp whole allspice berries
• 2 lb medium shrimp
• 1 medium sweet onion
• 2 medium lemons, sliced thin, seeded
• 3/4 c drained capers
• 6 garlic cloves
• 2 dried cayenne chiles, each broken into 2-3 pieces
• 4 bay leaves
• 1 c olive oil
• 1/2 tsp salt

1. In medium saucepan, combine vinegar with 1/2 c water, ginger slices, coriander, mustard, fennel and allspice. Bring to boil over moderately high heat. Lower and simmer 10 min. Let cool
2. Bring large pot of water to boil. Add shrimp and remove from heat. Let stand ~3 min until shrimp turn pink. Drain and let cool.
3. In a 6 c glass jar or crock, pack shrimp tightly layered with onion, lemon, capers, garlic and chili and bay leaves. Whisk olive oil and salt into pickling mixture and pour into jar. Cover tightly and refrigerate at least 2 days or up to 1 week. Serve slightly chilled.

champagne vinegar, ginger, coriander seeds, tbl, tbl fennel seeds, berries, shrimp, sweet onion, lemons, capers, garlic, cayenne chiles, bay leaves, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/low-country-pickled-shrimp-51683001 (may not work)