Shrimp in Tangy Pickle Solution

Ingredients

• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons kosher salt, divided
• 3 large lemons, zested and juiced
• ¼ cup finely chopped flat-leaf parsley
• 2 tablespoons pickling spice
• 2 cloves garlic, finely chopped
• ½ teaspoon red pepper flakes
• 1 cup extra-virgin olive oil
• 3 large shallots, thinly sliced lengthwise

Step 1

Fil a large bowl with ice-cold water and set it aside. Bring a big pot of water to a boil, then add the shrimp along with a tablespoon of salt. Lower the heat so the water simmers, and cook the shrimp just until they turn pink, which should take about 2 minutes. Drain the shrimp and immediately transfer them to the cold water to stop the cooking—let them chill for 3 to 5 minutes before draining again.

Step 2

Mix the remaining tablespoon of salt with lemon zest and juice, chopped parsley, pickling spice, minced garlic, and red pepper flakes in a bowl. Whisk in the olive oil until everything is well combined and forms a flavorful pickling oil.

Step 3

Grab a clean glass jar with a lid and layer the shrimp and thinly sliced shallots inside, alternating between the two until the jar is full. Pour the pickling oil over everything, making sure the shrimp and shallots are completely covered. Seal the jar and pop it in the fridge for at least 24 hours to let all those flavors meld together.