- 3 lb Boiled Shrimp small to medium, peeled
- 2 Onions medium, quartered and very thinly sliced
- 1 tsp. Celery seeds
- 1 cup Extra virgin olive oil
- 6 Garlic cloves thinly sliced
- 4 Lemons thinly sliced
- 14 Bay leaves
- 1 tsp. Fennel seeds
- 1 tsp. Mustard seeds
- 4 Dried Hot Chili Peppers
- 1 tsp. White Pepper freshly ground
- 1 tsp. Coriander seeds
- 1⁄4 cup White wine vinegar
- 1⁄2 cup Lemon juice fresh
- To cook shrimp, fill a large pot with water and add 1 onion (quartered), 1 celery stalk (cut into pieces), 1 lemon (sliced) and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, reduce the heat and simmer for 15 to 20 minutes.
- Add a tablespoon of salt to the shrimp. As soon as the water returns to a simmer, remove from the heat. The shrimp will have just begun to curl and have turned a bright pink. Do not allow the water to boil, or the shrimp will be tough.
- Drainbut do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth, if desired. Allow the shrimp to cool.
- Combine all the ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve as an hors doeuvre with toothpicks and napkins.
Compliments of Alabama Gulf Seafood