1 shallot, finely diced
2 tablespoons capers
1 orange, juiced and zested
1 lemon, juiced and zested
cup apple cider vinegar
¼ cup vegetable oil
teaspoon celery seed
⅛ teaspoon salt
2 tablespoons sugar
Pinch cayenne pepper
1 teaspoon red pepper flakes
¾ pound U-10 or extra-colossal shrimp, deveined, and peeled, leaving tail
- Make shrimp brine by mixing together all ingredients except shrimp in a medium pot.
Bring to simmer over medium heat.
- Place shrimp in heatproof container with lid.
- Pour hot brine over shrimp. Gently stir to completely combine and to ensure even cooking.
- Shrimp should be rare but will continue to cook as they sit in acidic liquid. Season to taste before serving.