We like Quick Pickled Shrimp because the recipe calls for pre-cooked shrimp that marinade in a zippy sauce for just 2 hours.
Makes 6 to 8 servings
1 lemon, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
1 1/4 teaspoons Creole seasoning
1 garlic clove, minced
1 pound peeled, medium-size cooked shrimp
Table salt and freshly ground black pepper to taste
Stir together lemon slices, onion, olive oil, vinegar, dill, parsley, Creole seasoning, and garlic in a large bowl; transfer to a zip-top plastic freezer bag. Add shrimp, turning to coat. Seal and chill 2 to 6 hours. Remove shrimp, discarding marinade. Sprinkle shrimp with table salt and freshly ground black pepper to taste.