Lowcountry Pickled Shrimp

• 2 lbs peeled and deveined 26/30 shrimp (raw)
• 1.5 qts water
• 2.5 Tbsp Old Bay Seasoning

Bring water and Old Bay to simmer in a medium sized pot. Add shrimp and cook until just pink (about 2 minutes). Strain from cooking liquid and transfer to a sheet tray to cool quickly.

• 1 tsp coriander seeds, cracked
• 1/8 tsp celery seed
• ½ tsp black peppercorn
• ¼ cup garlic cloves, smashed
• 1 cup white wine vinegar
• Juice of 4 lemons
• 2 lemons, cut in half, very thinly sliced, seeds removed
• ¼ tsp red pepper flakes
• 4 fresh bay leaves
• 3 tsp Old Bay

• 1 sweet onion, cut in half, thinly sliced
• 2 stalks of celery, sliced into thin ribbons
• 1 bulb of fennel, thinly sliced
• 2 Tbsp capers, plus some of it’s brine
• 1 bunch of dill, tear into large sprigs
• 1 cup of Extra Virgin Olive Oil

Bring pickling brine to a boil. Combine pickling mix with poached shrimp and toss to evenly distribute all ingredients. Pour hot brine over mixture and allow to cool. Serve with grilled or toasted baguette slices and Old Bay mayo.

• 1 cup prepared mayonnaise (preferably Duke’s)
• 2 tsp Old Bay Seasoning
• 1 tsp lemon juice

Stir to combine.