Make ahead of time
This recipe is great for summer because it takes little prep work and can be prepared in advance of a cocktail party or family gathering. You may want to add it to your favorite salad, or it can stand alone as an appetizer.
Pickled Shrimp
5 pounds, 21-25, tail-on shrimp
5 teaspoons Old Bay seasoning
2 teaspoons celery seed
1 1/2 teaspoons red chili flakes
8 each juniper berries
2 teaspoons sea salt
2 cups extra-virgin olive oil
3/4 cup lemon juice
4 cloves garlic, shaved
12 dry bay leaves
1/2 cup picked flat leaf parsley
1 large Spanish onion, thinly sliced
Add Old Bay seasoning to a large pot of boiling water. Let the seasoning boil for approximately 5 minutes and then turn down to medium or just under a boil. Add shrimp and let poach for about 2 minutes, until the shrimp are just a little pink and just a little under cooked through. Take the shrimp out, place on a sheet tray, place immediately in the refrigerator. Important: the shrimp needs to be transferred to the refrigerator as quickly as possible. Place the celery seed, chili flakes, and juniper berries in a sauté pan and toast on medium heat for approximately 5 minutes, moving the pan back and forth as you go. Remove pan from heat when aroma begins to intensify and transfer spices to refrigerator to cool. After the toasted spices have cooled, rough chop and place in a container with the extra-virgin olive oil, salt, lemon juice, garlic, bay leaf, parsley, and onion. Add cold shrimp and toss until all is coated and submerged. Use plastic wrap to wrap up tight and let sit in refrigerator for at least 24 hours before use.
