Spicy Pickled Shrimp

Yields
3 pounds, about 12 appetizer portions

from Sarah Moïse Young

2 tablespoons chopped fresh ginger

4 garlic cloves

1 tablespoon salt

3 pounds large shrimp, steamed 2 minutes and peeled

1 tablespoon hot sauce

1 12-ounce bottle rice vinegar

Grind first 3 ingredients into a paste. Combine with the rest of the ingredients in a heavy-duty Ziploc.
Seal and chill at least 8 hours. Garnish with hot peppers if desired.

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