Ingredients
- 1 cup thinly sliced yellow onion (about 1 small)
- 1 cup white wine vinegar
- 1/2 cup olive oil
- 1 lemon, thinly sliced
- 1/4 cup fresh lemon juice
- One 2-ounce bottle capers, drained and coarsely chopped
- 4 bay leaves, crushed
- 1 teaspoon minced garlic
- 1 teaspoon coarse or kosher salt
- 1 teaspoon celery salt
- 1 teaspoon red pepper flakes
- 2 pounds large (24-count) shrimp, peeled and deveined
Instructions
Mix the onion, vinegar, oil, lemon, capers, bay leaves, garlic, salt, celery seeds, and pepper flakes in a large heatproof glass or ceramic bowl.
In a medium stockpot over high heat, bring 4 quarts of water to a boil. Add the shrimp, remove the pot from the heat, and let the shrimp steep for 4 minutes. The shrimp will continue to “cook” in the marinade, so don’t worry if they’re still a bit raw. Drain and immediately pour the shrimp into to the marinade.
Place the shrimp and marinade in a glass container with a tight lid. Marinate overnight in the refrigerator. A few days are better, and they will keep for 2 weeks in the refrigerator. Bring to room temperature to serve.
Serves 6-8
Recipe adapted from The Big Book of Fish and Shellfish by Fred Thompson.
