Pickled Shrimp

• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons kosher salt, divided
• 3 large lemons, zested and juiced
• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons pickling spice
• 2 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes
• 1 cup extra-virgin olive oil
• 3 large shallots, thinly sliced lengthwise

1. Fill a large bowl with ice-cold water.
2. Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
3. Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
4. Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

shrimp, kosher salt, lemons, flatleaf parsley, pickling spice, garlic, red pepper, extravirgin olive oil, shallots

Taken from www.allrecipes.com/recipe/260449/pickled-shrimp/ (may not work)