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Snap Bean and Radish Salad with Pickled Shrimp


For the pickling liquid:

1 sweet onion, minced

4 garlic cloves, minced

1 teaspoon celery seed, toasted and ground

1 teaspoon fennel seeds, toasted and ground

1 teaspoon coriander seeds, toasted and ground

1 mustard seeds, toasted and ground

1 teaspoon ground white pepper

1 cup olive oil

1 cup champagne vinegar

1 cup lemon juice

2 lemons, sliced

1 tablespoon salt

For the shrimp:

1 lemon, sliced

2 tablespoons Old Bay Seasoning

3 pounds shell-on shrimp

For the salad:

1½-2 pounds snap beans, blanched until just tender

6-8 small radishes, thinly sliced

½ cup torn dill sprigs

¼ cup torn tarragon sprigs


1. Make the pickling liquid: In a container large enough for shrimp, combine all pickling ingredients and set aside.
2. Make the shrimp: Add lemon slices and Old Bay to a large pot of water. Add shrimp and simmer (but not boil) until firm but not quite cooked through. Remove shrimp, arrange in a single layer on a rimmed baking sheet, and set aside in refrigerator to cool completely. 

3. Once shrimp are cooled, peel and transfer to pickling liquid. Set aside in refrigerator for at least 6 hours or overnight. 

4. Make the salad: Drain shrimp, reserving liquid, and chop. In a large bowl, combine beans, radish, and 1⁄3 of shrimp (reserve the rest for another use). Coat generously with pickled shrimp liquid. Add herbs and gently toss. 

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