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- For boiling the shrimp:
- 1 lb (21/30 count) shrimp, peeled and deveined, tail left on
- 2 quarts water
- 1 lemon, sliced
- 1/2 medium yellow onion, thinly sliced
- 4 parsley sprigs
- 2 tablespoons Old Bay Seasoning
- 1 California Bay leaf or 2 Turkish Bay leaves
- For pickling the shrimp:
- ½ medium yellow onion, thinly sliced
- 8 Turkish bay leaves
- 1-2 dried red chilies (I used árbol chilies) (optional)
- 1 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tablespoon kosher salt
- ½ teaspoon coriander seeds
- ½ teaspoon yellow mustard seeds
- ½ teaspoon celery seeds
- ¼ teaspoon ground white pepper
- Pinch of ground allspice
- For serving: chopped fresh flat leaf parsley
- To boil the shrimp:
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