Whether I make a large amount for a party, serve as an appetizer for a small gathering, enjoy as a starter for a weeknight meal or spoon over crisp greens for lunch, this dish is always a hit.
- 2 tablespoon Old Bay seasoning
- 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.