Pickled Shrimp

 Pickle Liquid:

2 garlic cloves, smashed

1 c. cider vinegar

1/4 cup sugar

3 bay leaves

1 tsp allspice berries

1 tsp coriander seed

1/2 tsp red pepper flakes

Mix above ingredients and microwave two minutes.  Cool and add in:

1 cup siced red onion

1 lemon cut into 8 wedges

1 cup EVOO

1/4 cup minced capers

2 T chopped dill

1 tsp salt

2 Tb. Dijon mustard

1 T hot sauce

1 T Worcestershire sauce 

For the Shrimp:

2 lbs. shrimp, peeled and deveined

Place shrimp in a pot with about 1 inch of water to cover shrimp.  Bring shrimp and water to 170 degrees F, and turn off heat.  Let shrimp rest in water for 15 minutes.  Drain.  Add shrimp to marinade and let pickle for 3 - 48 hours.   Serve with crusty bread to sop up the marinade.