Recipe courtesy of Kelsey Nixon
Total:
32 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
32 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1/2 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup cider vinegar
  • 2 tablespoons seafood seasoning (recommended: Old Bay)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon whole grain mustard
  • 1 large Fresno chile, thinly sliced
  • 4 cloves garlic, grated or pressed
  • 1 lemon, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tablespoon kosher salt
  • 3 pounds medium shrimp, tail on, shells removed, deveined
  • Lemon Chive Aioli, recipe follows
Lemon Chive Aioli:
  • 2/3 cup mayonnaise
  • 3 tablespoons lemon juice
  • 1 tablespoon minced chives
  • 1/2 teaspoon lemon zest
  • 1 clove garlic, grated

Directions

Watch how to make this recipe.

Combine the lemon juice, olive oil, vinegar, seafood seasoning, dill, parsley, mustard, chile, garlic, lemon slices and onion in a large bowl, toss together and set aside.

In a large pot of boiling water, add the kosher salt. Add the shrimp and cook just until they begin to turn pink and float to the top, about 2 minutes. Drain and immediately add them to the pickling liquid. 

Let stand for 5 to 10 minutes at room temperature and then serve. Or refrigerate until you are ready to serve them. 

Serve with Lemon Chive Aioli for dipping.

Lemon Chive Aioli:

Combine the mayonnaise, lemon juice, chives, lemon zest and garlic in a small mixing bowl and whisk until fully combined. Serve alongside the pickled shrimp.

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