Spicy Lemon-Marinated Shrimp

Ingredients

• 0.3 cup new mexican chile flakes dried red hot
• 8 tablespoons coarse salt 
• 0.3 cup coriander seeds 
• 8 large lemons 
• 0.5 cup olive oil 
• 0.3 cup pickling spices 
• 10 pounds shrimp shelled deveined (U)
• 0.5 cup sugar 
• 0.5 cup water 
• 1.5 cups white-wine vinegar 

Equipment

• bowl
• knife
• whisk
• pot
• roasting pan
• ziploc bags
• slotted spoon
• colander
• peeler

Directions

1. Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze 1 1/2 cups lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder.
2. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
3. Bring an 8-qt. pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb. at a time, 1 1/2 minutes, or until just cooked through. Return water to a boil between batches.
4. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
5. Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade. Stack bags in a large roasting pan, keeping shrimp in single layers. Marinate, chilled, turning bags occasionally, at least 8 hours.
6. Drain shrimp before serving.
7. large lemon1 1/2 teaspoons coriander seeds3 tablespoons white-wine vinegar1 tablespoon olive oil1 tablespoon water1 tablespoon sugar1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes1 tablespoon plus 2 1/2 teaspoons kosher salt2 tablespoons pickling spices1 pound large (U 16/2
8. shrimp, shelled and deveined
9. · You can marinate the shrimp up to 3 days.