Pickled Shrimp

• 2 pounds medium shrimp (about 64) shelled (leaving tails intact), and deveined if desired
• 2 teaspoons salt
• 1/4 cup crab-boil spices
• 3/4 cup red-wine vinegar
• 1 cup extra-virgin olive oil
• 1 tablespoon pickling spices
• 1 1/2 cups thinly sliced red onion
• 5 bay leaves
• 3 fresh thyme sprigs
• 3 lemons, sliced thin

1. In a large saucepan of boiling water cook shrimp with salt and crab-boil spices until just cooked through, 1 to 2 minutes.
2. Drain shrimp and transfer to a large bowl.
3. In a small bowl, whisk together vinegar, oil, pickling spices and salt and pepper to taste and add to shrimp.
4. Add remaining ingredients and combine mixture well.
5. Chill shrimp, covered, overnight.
6. Serve pickled shrimp slightly chilled.

shrimp, salt, crabboil spices, redwine vinegar, extravirgin olive oil, pickling spices, red onion, bay leaves, thyme, lemons

Taken from www.epicurious.com/recipes/food/views/pickled-shrimp-10082 (may not work)