Pickled Shrimp

Ingredients

• 0.5 teaspoon allspice crushed
• 1 teaspoon peppercorns whole black crushed
• 1 small to 2 chiles dried red crushed
• 4 large garlic cloves chopped
• 1 small optional: lemon sliced
• 0.3 cup olive oil extra-virgin
• 1 small onion sliced
• 2 tablespoons parsley leaves 
• 1 small bell pepper red thick cut into strips
• 4 servings salt 
• 2 pounds shrimp shelled deveined
• 2 teaspoons sugar 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. In a nonreactive saucepan, combine 2 cups of water with the onion, garlic, red bell pepper, chiles, vinegar, sugar, peppercorns and allspice. Boil over high heat for 2 minutes, then stir in the shrimp and cook just until pink and loosely curled. Stir in 2 teaspoons salt and the lemon slices, squeezing them a bit.
2. Transfer the shrimp and marinade to a large bowl or wide 2-quart jar and let cool to room temperature. Cover and refrigerate overnight, stirring a few times.
3. Transfer the shrimp to a clean bowl. Strain 3/4 cup of the marinade into a small bowl.
4. Cut 4 of the red pepper strips into small dice. Stir 3/4 teaspoon salt into the strained marinade and whisk in the oil. (Discard the remaining marinade.)
5. Pour the dressing over the shrimp and toss well. Spoon the chilled shrimp onto plates and garnish with the red pepper dice and parsley leaves.
6. Serve With: Crusty bread, corn bread or biscuits and a cucumber salad.
7. Notes: Be sure to use large shrimp (about 20 to the pound), which won't become too tangy as they marinate overnight in the spicy brine.