Savannah-Style Marinated Shrimp

• 2 1/2 pounds large shrimp (21/25 count), peeled and deveined
• 3 onions, preferably Vidalia, very thinly sliced
• 1/2 red bell pepper, cored, seeded, and very thinly sliced
• 4 bay leaves, preferably fresh
• 2 cloves garlic, very finely chopped
• 1 tablespoon whole black peppercorns
• 1 teaspoon red pepper flakes
• Coarse salt and freshly ground black pepper
• 1 cup apple cider vinegar
• 1/2 cup canola oil
• Grated zest and juice of 1 lemon

1. In a large, nonreactive bowl, layer some of the shrimp, onions, bell pepper, bay leaf, garlic, peppercorns, red pepper flakes, and freshly ground black pepper.
2. Create several layers of these ingredients until he remaining amount is used.
3. Set aside.
4. In a large liquid measuring cup, combine the vinegar, oil, and lemon zest and juice.
5. Pour this marinade over the shrimp mixture.
6. Cover tightly with plastic wrap and refrigerate, stirring occasionally, until the shrimp is pink and opaque, at least 4 hours and up to 8 hours.
7. Taste and adjust for seasoning with salt and pepper before serving.

shrimp, onions, red bell pepper, bay leaves, garlic, whole black peppercorns, red pepper, salt, apple cider vinegar, canola oil, lemon

Taken from www.epicurious.com/recipes/food/views/savannah-style-marinated-shrimp-380371 (may not work)