Spiced 7 Up Pickled Shrimp Recipe

steps

1. Combine four cups cold water, shrimp, and two teaspoons salt in a dutch oven. Set over medium-high heat and cook, stirring occasionally, until water is 170 degrees and shrimp just begin turning pink, 5 to 7 minutes. Remove from heat, cover, and let sit until shrimp are completely pink and firm, 5 to 7 minutes more. Stir in ice and let shrimp cool completely, about 5 minutes. Drain and transfer to a paper towel-lined baking sheet; pat dry.
2. In a large, heat-resistant mixing bowl, combine vinegar, sugar, garlic, bay leaves, and pickling spice and microwave until hot, about 2 minutes. Stir to dissolve sugar, and let cool completely. Whisk in oil, capers, mustard, dill, hot sauce, and Worcestershire; add salt to taste.
3. Stir red onion, lemon wedges, and shrimp into vinegar mixture until thoroughly combined. Use spoon to push and submerge shrimp in marinade, then place a small plate on top to keep submerged.
4. Cover and refrigerate, stirring occasionally, for at least 3 hours or up to 48 hours. Use slotted spoon to remove shrimp from marinade when ready to serve.