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Pickled Shrimp


1 shallot, finely diced

2 tablespoons capers

1 orange, juiced and zested

1 lemon, juiced and zested

¼ cup apple cider vinegar

¼ cup vegetable oil

1 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


  1. Make shrimp brine by mixing together all ingredients except shrimp in a medium pot. Bring to simmer over medium heat.
  2. Place shrimp in heatproof container with lid.
  3. Pour hot brine over shrimp. Gently stir to completely combine and to ensure even cooking.
  4. Shrimp should be rare but will continue to cook as they sit in acidic liquid. Season to taste  before serving.
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