Pickled Shrimp

Description
"Pickled" is something of a misnomer, the shrimp only have a pickled flavor, but they will keep in the fridge for at least a week, and they taste very, very good. Don't worry about all those red pepper flakes; these are spicy, but aren't nearly as hot as they sound.



Ingredients

 * 2 1/2 lbs large shrimp or jumbo shrimp, peeled and deveined
 * 3 quarts water
 * 3 tablespoons kosher salt
 * 2 lemons, juice and zest of
 * 1 tablespoon whole black peppercorns
 * 8-10 sprigs fresh thyme
 * 1-2 teaspoon crushed red pepper flakes, to taste

Marinade


 * 1 cup cider vinegar
 * 1 cup water
 * 1 tablespoon whole coriander seeds
 * 1-2 teaspoon whole mustard seeds
 * 3 bay leaves
 * 5-6 cloves garlic
 * 1/4 cup sugar
 * 1 tablespoon kosher salt
 * 1 1/2 teaspoons crushed red pepper flakes, to taste
 * 2 lemons, juice and zest of
 * 1 tablespoon chopped fresh thyme leaves

Directions

 * Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
 * Do not add shrimp yet!
 * While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
 * Add the shrimp to the shrimp boil, and poach for about 3-4 minutes or until shrimp are bright pink and just barely firm.
 * Drain shrimp, and place in a small heatproof bowl.
 * Bring marinade ingredients back to a boil if not still simmering, and pour over shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
 * Can be kept refrigerated for up to 2 weeks.
 * Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.