Pickled Shrimp

• 1/4 cup plus 2 tablespoons kosher salt
• 1 pound large shrimp, shelled and deveined
• 2 cups extra-virgin olive oil
• 6 lemons, halved and juiced (1 cup), lemons reserved
• 4 garlic cloves, thinly sliced
• 1 medium Vidalia onion, halved and thinly sliced
• 18 bay leaves
• 1/2 cup flat-leaf parsley
• 3 ounces crab boil seasoning

1. In a saucepan, boil 8 cups of water with 1/4 cup of the salt.
2. Add the shrimp; boil until cooked, 2 minutes.
3. Drain and chill in an ice bath; drain again.
4. In a medium bowl, whisk the olive oil with the lemon juice and the remaining salt.
5. In two 1-quart glass jars, layer the shrimp, garlic, onion, bay leaves, parsley and 6 of the lemon halves.
6. Add the crab boil seasoning and the lemon dressing and cover.
7. Marinate the shrimp in the fridge for 12 to 24 hours before serving.

kosher salt, shrimp, extravirgin olive oil, lemons, garlic, vidalia onion, bay leaves, flatleaf parsley, crab boil

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