1 pound medium shrimp – peeled and devained
1/2 teaspoon celery seeds
1/2 teaspoon coriander seeds
1 cup extra virgin olive oil
1/2 cup lemon juice
1/4 cup white wine vinegar
1/4 cup flat leaf parsley – chopped
1/2 teaspoon red pepper flakes
1 tablespoon salt
2 teaspoons chopped garlic
4 bay leaves
1 lemon – sliced very thin
1/2 onion – sliced very thin
- In a large pot, bring 6 cups water and Old Bay seasoning to a boil. Add shrimp and cook for about 2 minutes, until shrimp are pink. Remove shrimp and place in a bowl with ice water to cool. Drain shrimp when chilled.
- Add celery seed and coriander seed to a zip top bag and crush with a heavy object – I use a rolling pin. Place in a medium size bowl.
- Add olive oil, lemon juice, vinegar, parsley, red pepper, salt, garlic and bay leaves. Stir, mixing well.
- In a glass jar or serving bowl, layer onions, shrimp and lemons. Pour pickling brine over layers. Cover with plastic wrap and chill in refrigerator overnight until ready to serve.