Shrimp, Pickled, Louisiana, Jeff's

Ingredients

• 1 pound large shrimp, cooked and deveined
• 1 cup white wine vinegar
• 1/2 cup water
• 1/4 cup olive oil
• 2 tablespoons sugar
• 1 tbsp SPG
• 1 lemon, thinly sliced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• Fresh dill, for garnish
• Kosher salt, to taste

Directions

1. In a saucepan, combine vinegar, water, olive oil, sugar, lemon slices, onion, garlic, mustard seeds, coriander seeds, peppercorns, red pepper flakes, and bay leaves. Simmer for 10 minutes.
2. Pour the hot brine over the cooled shrimp.

Add fresh dill and a pinch of kosher salt.

1. Allow the mixture to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.