Pickled Shrimp
Prep Time: 10 minutes

Ingredients
3 pounds�boiled small to medium shrimp, peeled
2 �medium onions, quarted and very thinly sliced
1 teaspoon�celery seeds
1 cup�extra-virgin olive oil
6 cloves�garlic, thinly sliced
4 �lemon, thinly sliced
14 �bay leaves
1 teaspoon�fennel seeds
1 teaspoon�mustard seeds
4 �dried hot chile peppers
1 teaspoon�freshly ground white pepper
1 teaspoon�coriander seeds
1/4 cup�white wine vinegar
1/2 cup�fresh lemon juice

Directions
Combine all the ingredients in a large bowl and toss throughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together.

Serve as an hors d'oeuvre with toothpicks and napkins.

NOTE: To cook shrimp, fill a large pot with water and add 1 onion, quartered, 1 celery stalk, cut into pieces, 1 lemon, sliced, and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, reduce the heat, and simmer for 15 to 20 minutes.

Add a tablespoon of salt and the shrimp. As soon as the water returns to a simmer, remove from the heat. The shrimp will be tough. Drain-but do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth, if desired. Allow the shrimp to cool

Ease of preparation: Easy

Preparation time: 10 min plus refrigeration time

Cook time: None

Servings: serves 15 to 20