Name: Pickled Shrimp with Lemon Chive Aioli
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 6 to 8 servings
Ingredients: 1/2 cup fresh lemon juice; 1/2 cup extra-virgin olive oil; 1/2 cup cider vinegar; 2 tablespoons seafood seasoning (recommended: Old Bay); 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley; 1 tablespoon whole grain mustard; 1 large Fresno chile, thinly sliced; 4 cloves garlic, grated or pressed; 1 lemon, thinly sliced; 1 medium red onion, thinly sliced; 1 tablespoon kosher salt; 3 pounds medium shrimp, tail on, shells removed, deveined; Lemon Chive Aioli, recipe follows; 2/3 cup mayonnaise; 3 tablespoons lemon juice; 1 tablespoon minced chives; 1/2 teaspoon lemon zest; 1 clove garlic, grated

Directions

Combine the lemon juice, olive oil, vinegar, seafood seasoning, dill, parsley, mustard, chile, garlic, lemon slices and onion in a large bowl, toss together and set aside.
In a large pot of boiling water, add the kosher salt. Add the shrimp and cook just until they begin to turn pink and float to the top, about 2 minutes. Drain and immediately add them to the pickling liquid.
Let stand for 5 to 10 minutes at room temperature and then serve. Or refrigerate until you are ready to serve them.
Serve with Lemon Chive Aioli for dipping.

Lemon Chive Aioli:

Combine the mayonnaise, lemon juice, chives, lemon zest and garlic in a small mixing bowl and whisk until fully combined. Serve alongside the pickled shrimp.;

Recipe courtesy of Kelsey Nixon

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Pickled Shrimp with Lemon Chive Aioli

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