- Level: Easy
- Total: 32 min
- Active: 20 min
- 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
Lemon Chive Aioli:
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.;
