Ingredients

1 teaspoon salt, plus more for cooking shrimp
3 celery stalks, diced

1 cup sliced yellow or white onion

2 bay leaves

1 large lemon, sliced

2 pounds shell-on large or jumbo shrimp (or use peeled deveined large or jumbo shrimp)

1/4 cup fresh lemon juice

3/4 cup white wine vinegar or apple cider vinegar

1 teaspoon pickling spice, or toasted in a dry pan until fragrant

1 teaspoon dried or 1 tablespoon fresh dill

1 Scotch bonnet pepper, minced, or 1/2 teaspoon crushed red pepper flakes

1 clove garlic, minced

3 sprigs fresh tarragon

3/4 cup extra virgin olive oil

1/2 cup sliced red onion

Instructions

1. In a large saucepan, combine 2 quarts well-salted water, the celery, onion, bay leaves and lemon slices and bring to a boil. Add the shrimp and cook until just pink throughout, 2 to 3 minutes. Drain the shrimp in a colander and rinse under cold running water to stop the cooking.

2. When cool enough to handle, peel the shrimp and devein (if necessary), and set aside to cool completely.

3. In a large glass bowl or a very large wide-mouth jar with a tight-fitting lid, whisk or shake together the lemon juice, vinegar, pickling spice, dill, 1 teaspoon salt (or to taste), chile pepper, garlic, tarragon and oil until well blended. Add the red onion and shrimp, and toss in the bowl or shake in the jar to make sure all the ingredients are well distributed. Refrigerate, covered, overnight. Use a slotted spoon or fork to serve.

Thank you to Woody Hale, for turning us onto this recipe.

Woody's notes:
You can keep them in the fridge for 4 days or so, but because the olive oil will congeal, you want them just getting room temperature for serving.

Recipe talks of cooking the shrimp shell on and then peeling. Peeled & Deveined Shrimp from Tom's Awesome Seafood works great as well. Key is not to cook them as long as you normally would. They finish cooking in the brine overnight.

You can find this recipe a variety of places, I found it in the cookbook Jubilee by Toni Tipton-Martin.

This version of the recipe comes to us via Cooks Without Borders
https://cookswithoutborders.com/jubilees-pickled-s...