Pickled Shrimp

• 2 12 lbs large shrimp or 2 12 lbs jumbo shrimp, peeled and deveined
• 3 quarts water
• 3 tablespoons kosher salt
• 2 lemons, juice and zest of
• 1 tablespoon whole black peppercorn
• 8 -10 sprigs fresh thyme
• 1 -2 teaspoon crushed red pepper flakes, to taste
• 1 cup cider vinegar
• 1 cup water
• 1 tablespoon whole coriander seed
• 1 -2 teaspoon whole mustard seeds
• 3 bay leaves
• 5 -6 cloves garlic
• 14 cup sugar
• 1 tablespoon kosher salt
• 1 12 teaspoons crushed red pepper flakes, to taste
• 2 lemons, juice and zest of
• 1 tablespoon chopped fresh thyme leave

1. Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
2. Do not add shrimp yet!
3. While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
4. Add the shrimp to the shrimp boil, and poach for about 3-4 minutes or until shrimp are bright pink and just barely firm.
5. Drain shrimp, and place in a small heatproof bowl.
6. Bring marinade ingredients back to a boil if not still simmering, and pour over shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
7. Can be kept refrigerated for up to 2 weeks.
8. Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.

shrimp, water, kosher salt, lemons, black peppercorn, thyme, red pepper, cider vinegar, water, whole mustard seeds, bay leaves, garlic, sugar, kosher salt, red pepper, lemons, thyme

Taken from www.food.com/recipe/pickled-shrimp-68746 (may not work)