Zesty Shrimp Salad

• 1 teaspoon black peppercorns
• 1 tablespoon celery seeds
• 1 tablespoon mustard seeds
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 3/4 cup fresh lemon juice
• 3/4 cup olive oil
• 6 fresh thyme sprigs
• 8 garlic cloves, thinly sliced
• 4 bay leaves
• 1 lemon, sliced
• 2 pounds shrimp, peeled and deveined

1. Crush first 3 ingredients with a mortar and pestle (or place in a heavy-duty plastic bag, and crush with a meat tenderizer). Transfer to a large bowl; add sugar, kosher salt, and lemon juice, stirring until sugar and salt dissolve. Stir in oil and next 4 ingredients.
2. Cook shrimp in boiling water to cover 1 to 2 minutes or until pink. Drain; add to marinade, tossing to coat. Cover and chill 8 hours or overnight. Store 3 to 5 days in refrigerator, stirring occasionally. (The flavor gets more pronounced with time.)

black peppercorns, celery seeds, mustard seeds, sugar, kosher salt, lemon juice, olive oil, thyme, garlic, bay leaves, lemon, shrimp

Taken from www.myrecipes.com/recipe/zesty-shrimp-salad (may not work)