Spicy Lemon-Marinated Shrimp

• 8 large lemons
• 1/4 cup coriander seeds
• 1 1/2 cups white-wine vinegar
• 1/2 cup olive oil
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
• 8 tablespoons coarse salt
• 1/4 cup pickling spices
• 10 pounds large (U 16/20) shrimp, shelled and deveined

1. Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife.
2. Squeeze 1 1/2 cups lemon juice.
3. Finely grind coriander seeds in an electric coffee/spice grinder.
4. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
5. Bring an 8-qt.
6. pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb.
7. at a time, 1 1/2 minutes, or until just cooked through.
8. Return water to a boil between batches.
9. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
10. Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade.
11. Stack bags in a large roasting pan, keeping shrimp in single layers.
12. Marinate, chilled, turning bags occasionally, at least 8 hours.
13. Drain shrimp before serving.
14. Follow the directions above using the following ingredient amounts:
15. 1 large lemon 1 1/2 teaspoons coriander seeds 3 tablespoons white-wine vinegar 1 tablespoon olive oil 1 tablespoon water 1 tablespoon sugar 1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes 1 tablespoon plus 2 1/2 teaspoons kosher salt 2 tablespoons pickling spices 1 pound large (U 16/20) shrimp, shelled and deveined

lemons, coriander seeds, whitewine vinegar, olive oil, water, sugar, chile flakes, coarse salt, pickling spices, shrimp

Taken from www.epicurious.com/recipes/food/views/spicy-lemon-marinated-shrimp-102249 (may not work)