Pickled Shrimp and Vegetables

Ingredients

• 3 large celery ribs sliced (1/)
• 1 large fennel bulb (sometimes labeled "anise"; 1 lb)
• 2 tablespoons fennel seeds 
• 1 cup flat-leaf parsley fresh chopped
• 3 large garlic cloves minced
• 4 tablespoons kosher salt 
• 3 large to 4 lemons 
• 0.3 cup olive oil 
• 4 tablespoons pickling spices (from a)
• 0.5 teaspoon red-pepper flakes dried hot
• 3 lb shrimp in shell deveined peeled per lb), , tail and first shell segent left intact, and
• 3 tablespoons sugar 
• 2 large turkish bay leaf 
• 1 lb onion such as vidalia sweet halved lengthwise thinly sliced
• 2 cups white-wine vinegar 

Equipment

• bowl
• whisk
• pot
• slotted spoon
• box grater

Directions

1. Finely grate 3 tablespoons lemon zest using small holes of a box grater, then squeeze 3/4 cup juice from lemons.
2. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.
3. Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.
4. Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices.
5. Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute.
6. Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes.
7. Transfer onion with a slotted spoon to marinade. Return water to a boil and cook shrimp, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir shrimp and vegetables until coated well.
8. When shrimp and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until shrimp is pickled and flavors have developed, at least 8 hours. Season with salt and pepper and transfer shrimp and vegetables to a platter with a slotted spoon and drizzle shrimp with some of marinade. Stir in parsley just before serving.
9. Shrimp and vegetables can be marinated up to 2 days.