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1
Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife.
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2
Squeeze 1 1/2 cups lemon juice.
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3
Finely grind coriander seeds in an electric coffee/spice grinder.
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4
Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
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5
Bring an 8-qt.
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6
pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb.
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7
at a time, 1 1/2 minutes, or until just cooked through.
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8
Return water to a boil between batches.
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9
Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
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10
Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade.
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11
Stack bags in a large roasting pan, keeping shrimp in single layers.
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12
Marinate, chilled, turning bags occasionally, at least 8 hours.
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13
Drain shrimp before serving.
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14
Follow the directions above using the following ingredient amounts:
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15
1 large lemon 1 1/2 teaspoons coriander seeds 3 tablespoons white-wine vinegar 1 tablespoon olive oil 1 tablespoon water 1 tablespoon sugar 1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes 1 tablespoon plus 2 1/2 teaspoons kosher salt 2 tablespoons pickling spices 1 pound large (U 16/20) shrimp, shelled and deveined
