Three Citrus-Pickled Shrimp

• 2 T Old Bay or other shrimp boil seasoning
• 1 pound medium shrimp (about 32 to 36 count), shelled and deveined
• 1/4 cup fresh orange juice + finely minced zest (from 1 orange)
• 1/4 cup fresh grapefruit juice (from 1 grapefruit)
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 1 shallot, thinly sliced
• 1 garlic clove, thinly sliced
• 1 large bay leaf, torn into several pieces
• 2 teaspoons fennel seed, crushed
• 2 tablespoons olive oil
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper

1. To a large pot of water, add Old Bay seasoning. (I find a ratio of 2 T Old Bay to 1/2 gallon of water works well.) Cover and bring to a boil. Add the shrimp and cook for about 1 minute. The shrimp will be pinkish-orange and will start to curl. Drain shrimp and lay in a single layer on a sheet pan or plate until they cool to room temperature. The shrimp won't be fully cooked at this point, which is fine, because they'll continue to cook in the marinade.
2. In a bowl or sealable plastic bag, combine citrus juices and orange zest, shallot, garlic, bay leaf, fennel seed, olive oil, 1 teaspoon of kosher salt and 1/4 teaspoon of cayenne (or more to taste). Add the shrimp and seal; refrigerate six hours or overnight. (The pickled shrimp should be consumed within about 24 hours from the time they're refrigerated or otherwise they'll turn mushy.)

t, shrimp, ubc, ubc, ubc, shallot, garlic, bay leaf, fennel, olive oil, kosher salt, ubc

Taken from food52.com/recipes/15622-three-citrus-pickled-shrimp (may not work)