Pickled Shrimp

A famous Southern appetizer.

Ingredients:

1 cup thinly sliced onion (1 medium onion)

4 bay leaves broken into halves

2 oz bottle caper, drained and coarsely chopped 

1/4 cup fresh lemon juice

1 cup cider vinegar

1/2 cup olive oil

1 t minced fresh garlic

1 t coarse kosher salt

1 t celery seeds

1 t red pepper flakes

2 lbs. large shrimp, peeled and de-veined

Directions:

Mix all the ingredients except the shrimp in a large heatproof glass or ceramic bowl.

In a medium stockpot over high heat bring 4 quarts of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 2 minutes. (The shrimp will continue to "cook/pickle" in the marinade.) Drain and immediately transfer to the marinade.

Bring to room temperature, cover tightly and marinate overnight in the refrigerator. 

Transfer shrimp and marinade to a glass serving bowl. Served chilled. Or make an ice bowl and serve the shrimp in this.