Name: Pickled Shrimp
Yield: 8 Servings
Ingredients: 3 cups unseasoned rice vinegar; 3 cups olive oil; 1 cup fresh lemon juice; 1 cup paper-thin lemon slices; 1 cup paper-thin red onion slices; 1 cup sliced peeled garlic cloves (about 1 large head); 12 fresh bay leaves, coarsely torn; 3 tablespoons celery seeds; 3 tablespoons mustard seeds; 1 tablespoon whole allspice; 2 teaspoons coarse kosher salt; 1 teaspoon freshly ground black pepper; 8 cups water; 1 cup coarse kosher salt; 10 Turkish bay leaves; 6 fresh thyme sprigs; 1 unpeeled whole head of garlic, cut crosswise in half; 1/4 cup paprika; 1 tablespoon whole allspice; 2 tablespoons mustard seeds; 1 tablespoon celery seeds; 1 tablespoon cardamom pods; 1 cinnamon stick; 2 pounds uncooked large shrimp in shells; Ice cubes; Crusty bread

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A quick pickling gives the shrimp a bright, tangy flavor. Timing note: The shrimp need to chill in the pickling mixture for three to six hours before serving.

Recipe notes