Three Citrus-Pickled Shrimp

1. 1

   To a large pot of water, add Old Bay seasoning. (I find a ratio of 2 T Old Bay to 1/2 gallon of water works well.) Cover and bring to a boil. Add the shrimp and cook for about 1 minute. The shrimp will be pinkish-orange and will start to curl. Drain shrimp and lay in a single layer on a sheet pan or plate until they cool to room temperature. The shrimp won't be fully cooked at this point, which is fine, because they'll continue to cook in the marinade.

2. 2

   In a bowl or sealable plastic bag, combine citrus juices and orange zest, shallot, garlic, bay leaf, fennel seed, olive oil, 1 teaspoon of kosher salt and 1/4 teaspoon of cayenne (or more to taste). Add the shrimp and seal; refrigerate six hours or overnight. (The pickled shrimp should be consumed within about 24 hours from the time they're refrigerated or otherwise they'll turn mushy.)

No nutritional information available.

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