Southern Pickled Shrimp
frorm https://www.southernliving.com/

Along the Gulf and the shores of every Southern state, pickled shrimp is a must-serve appetizer nearly any time of the year. Vinegar provides the pickled flavor, while lemon adds brightness. The shrimp take on plenty of herby, garlicky, peppered flavor from their time in the brine.

Serve pickled shrimp as an appetizer with slices of lemon, fresh herbs, crusty French bread, crackers, or crostini for a delicious starter to any meal. You can also incorporate them into seafood platters, salads, grain bowls, tacos, or as part of a charcuterie board.

FMM: These sound very similar to the shrimp I make for the appetizer Shrimp Cocktail.

1 1/2 lbs. extra-large shrimp (21- to 25-count), peeled and deveined
2/3 cup cider vinegar (or another if preferred)
1/3 cup extra-virgin olive oil
1 tsp. kosher salt
1 tsp. granulated sugar (or honey, agave, brown sugar, or maple syrup if preferred)
1 tsp. crushed red pepper flakes
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
4 large garlic cloves, sliced
3 bay leaves
1 lemon, thinly sliced
1/2 large sweet onion, thinly sliced vertically

Cook shrimp:
Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp to pan and immediately remove from heat. Cover and let stand for 3 minutes.

Drain and rinse with cold water; drain well.

Make pickling liquid:
Whisk together vinegar, oil, salt, sugar, and pepper flakes in a large bowl until salt and sugar dissolve.

Pickle shrimp:
Add shrimp, dill, parsley, garlic, bay leaves, lemon, and onion; toss well to combine.

Cover and refrigerate for at least 24 hours or up to 5 days.

Pickled shrimp should be chilled for at least 24 hours to give the flavors time to meld and deepen, although they can also be enjoyed within a few hours if you just can't wait that long. Can be stored for up to five days. Serve them cold, straight out of the fridge.

Servings: 8