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1
Bring a medium pot of water to a boil. Add shrimp and cook for 1 minute 30 seconds. Drain and shock in a large bowl of ice water. Drain and set aside.
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2
Meanwhile, combine onion, garlic, cider vinegar, lemon juice, olive oil, fennel seeds, coriander seeds, and bay leaf in a nonreactive bowl, Mason jar, or other container. Add shrimp and stir well. Place in fridge for at least 45 minutes and up to 2 days.
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3
Combine tomatoes, cucumber, onion, bell pepper, and garlic in a large bowl and sprinkle generously with salt and pepper. Drizzle olive oil and vinegar on top. Let stand 30 minutes at room temperature.
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4
Toss all ingredients with a wooden spoon or with your hands until evenly incorporated. Transfer half of the contents, including liquid at bottom of bowl, to the jar of a blender. Blend on high speed until completely smooth, about 3 minutes. Press mixture through a fine-mesh strainer into a large bowl. Repeat with remaining mixture (you may need to work in more batches). Season with more salt, pepper, and vinegar as desired. Pass through strainer one more time.
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5
Pour mixture into a large pitcher. Add gin, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust to taste.
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6
Set out 6 tall beer or Collins glasses. Fill with ice and pour drink on top. Garnish each rim with 3 pickled shrimp.
