Pickled shrimp

Can be prepared in 45 minutes or less but may require additional unattended time.

• 3/4 cup cider vinegar
• 1 1/2 teaspoons coarsely ground black pepper
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 3/4 teaspoon English-style dry mustard
• 1/4 teaspoon dried hot red pepper flakes, or to taste
• 1/4 teaspoon mustard seeds, crushed
• 1/4 teaspoon coriander seeds, crushed
• 1 cup olive oil
• 3 large garlic cloves, crushed
• 1 bay leaf
• 1 1/2 pounds (24 to 30) large shrimp , shelled and deveined
• 1 medium onion, halved lengthwise and sliced thin
• 1 lemon, sliced thin
• 2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish

In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking.

Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf. In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade.

Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day.

Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.

Serves 8
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