Pickled Shrimp

• 2 pounds shrimp, peeled and deveined, tails on
• 4 scallions, mostly white, quartered or in eighths lengthwise
• 2 cloves garlic, sliced lengthwise, very thinly
• 1/2 cup lemon juice
• 1/4 cup white-wine vinegar
• 2 teaspoons kosher salt
• 1 1/2 teaspoons fennel seed
• 1 1/2 teaspoons coriander
• 10 dried chiles, broken once or left whole
• 1 pod cardamom
• 1 lemon, quartered and thinly sliced
• 1 cup olive oil
• 1/4 cup roughly chopped fresh oregano
• a few peppercorns
• 4 bay leaves
• 1/4 onion and/or leek
• 1 clove garlic
• a few sprigs fresh thyme or oregano

1. Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water.
2. Bring to a boil, and let cook 15 minutes.
3. Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil.
4. Remove shrimp with a strainer.
5. In separate bowl, combine all other ingredients except oil and oregano.
6. Let sit 5 minutes.
7. Add shrimp.
8. Mix well.
9. Add oil, and mix.
10. Add oregano, and mix.
11. Serve at least 5 hours later and ideally the next day, cold or room temperature.

shrimp, scallions, garlic, lemon juice, whitewine vinegar, kosher salt, fennel seed, coriander, chiles, cardamom, lemon, olive oil, fresh oregano, peppercorns, bay leaves, onion, clove garlic, thyme

Taken from cooking.nytimes.com/recipes/1017670 (may not work)