Yield
4

How to Make It

Step 1

In a nonreactive saucepan, combine 2 cups of water with the onion, garlic, red bell pepper, chiles, vinegar, sugar, peppercorns and allspice. Boil over high heat for 2 minutes, then stir in the shrimp and cook just until pink and loosely curled. Stir in 2 teaspoons salt and the lemon slices, squeezing them a bit. Transfer the shrimp and marinade to a large bowl or wide 2-quart jar and let cool to room temperature. Cover and refrigerate overnight, stirring a few times.

Step 2

Transfer the shrimp to a clean bowl. Strain 3/4 cup of the marinade into a small bowl. Cut 4 of the red pepper strips into small dice. Stir 3/4 teaspoon salt into the strained marinade and whisk in the oil. (Discard the remaining marinade.)

Step 3

Pour the dressing over the shrimp and toss well. Spoon the chilled shrimp onto plates and garnish with the red pepper dice and parsley leaves.

Step 4

Serve With: Crusty bread, corn bread or biscuits and a cucumber salad.

Step 5

Notes: Be sure to use large shrimp (about 20 to the pound), which won't become too tangy as they marinate overnight in the spicy brine.

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