1/2 cup freshly squeezed lemon juice
3 Tablespoons white wine vinegar
1-1/2 Tablespoons Dijon mustard
3 cloves garlic, peeled and minced
1-1/2 teaspoons sea salt
3/4 cup extra-virgin olive oil
4-ounce jar diced pimento
1/2 cup pitted black olives, such as Kalamata, coarsely chopped
1 small red onion, thinly sliced
1 large lemon, thinly sliced, then cut in half
1 small bunch fresh dill, cilantro, parsley or mint, minced (1/2 to 2/3 cup)
2 Tablespoons Old Bay or other shrimp boil seasoning
4 pounds (16 to 20 count) shrimp, peeled and deveined
In a large bowl, whisk together the lemon juice, wine vinegar, mustard, garlic and salt. Slowly whisk in the olive oil. Stir in the pimento, olives, onion, lemon slices and dill or other herbs. Set the pickling marinade aside.
Fill a large pot with water, then add the shrimp boil seasoning. Let come to a boil over high heat. Add the shrimp; cook until just cooked through the centers, 2 to 4 minutes. Drain the shrimp in a colander. Immediately toss the hot shrimp in the pickling marinade. Let cool to room temperature, stirring occasionally.
Store the shrimp in the refrigerator, covered, for 2 to 3 days (and no longer than 5 days), stirring occasionally. Serve chilled.
Yield: 10 to 12 servings as a starter, 6 to 8 as a main dish
"As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again." --Leslie Newman
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"Browning meats and vegetables enriches the flavor of soups and stews. Try adding 1 teaspoon sugar to the fat, then heat, stirring often until the fat is hot. The sugar caramelizes and gives everthing a beautiful color and flavor with neglible sweetness."