Pickled Shrimp

• 4 tablespoons Seafood Boiling Spice (see Notes), divided
• 2 large bay leaves, crumbled if dried, chopped if fresh, divided
• 6 large garlic cloves, lightly crushed and peeled, divided
• 1 large rib celery, including the leafy top, thinly sliced
• Salt
• 2 pounds small to medium shrimp
• 1 cup white wine vinegar
• 1/2 cup minced shallots or Vidalia sweet onions
• 2 large lemons, zest removed from 1 in strips with a zester, 1 thinly sliced
• 2 to 3 tablespoons extra virgin olive oil, optional
• 4 to 6 fresh lettuce leaves
• 2 tablespoons chopped flat-leaf parsley

1. Put 3 quarts of water in a large stainless steel or enameled pot.
2. Add half the boiling spice, 1 bay leaf, 3 garlic cloves, the sliced celery, and a small handful of salt.
3. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer 10 minutes.
4. Raise the heat, add the shrimp, cover, and count 2 minutes.
5. Drain well, rinse under cold running water, and then peel and devein the shrimp.
6. Bring the vinegar, onions, and remaining bay leaf, spices, and garlic to a full boil in a saucepan over medium high heat, reduce the heat to low, and simmer 5 minutes.
7. Turn off the heat.
8. Let it cool slightly and pour it over the shrimp.
9. Mix in the lemon zest and juice the lemon into it through a strainer.
10. Toss well and let cool completely.
11. Cover and marinate, refrigerated, for at least 4 hours and as long as 24 hours.
12. They will actually keep for up to 2 weeks, refrigerated.
13. To serve, lift the shrimp from the marinade.
14. If you like, you may dress them lightly with a few spoonfuls of olive oil to taste.
15. Line a platter or shallow serving bowl with lettuce leaves.
16. Mound the shrimp on top of them and garnish with sliced lemon and parsley.

boiling spice, bay leaves, garlic, celery, salt, shrimp, white wine vinegar, shallots, lemons, extra virgin olive oil, fresh lettuce leaves, flatleaf

Taken from www.cookstr.com/recipes/pickled-shrimp (may not work)