2poundsextra-large shrimp peeleddeveined, and tails left on
Brine
1cupapple cider vinegar
½cupolive oil
¼cuplemon juice
1small red onionthinly sliced
1small lemonthinly sliced
2tablespoonscapersroughly chopped
2garlic clovesroughly chopped
3tablespoonsfresh dillchopped
2tablespoonsfresh parsleychopped
2teaspoonsshrimp seasoning or Old Bay
Instructions
Combine the brine ingredients in a large bowl or large wide-mouthed mason jar, then stir until well combined. Place in the refrigerator while you prepare the shrimp.
Fill a medium saucepan 2/3 of the way with water and add 1 teaspoon of salt.
Bring the salted water to a boil over medium-high heat.
Place the shrimp into the boiling water and cook for about 2 minutes, or until the shrimp are JUST pink and opaque yet fully cooked.
Quickly drain the shrimp in a colander and run cold water over them to stop them from cooking further.
Drain the shrimp well and then add to the chilled brine mixture.
Cover and refrigerate for 8 hours, preferably overnight, or up to 4 days.