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Recipe for pickled shrimp

Joanne Rathe/Globe Staff

Serves 4 as a first course

Salt, to taste
2pounds shrimp, peeled with tails on
1medium onion, thinly sliced
1teaspoon salt
1cup olive oil
Juice of 2 lemons
1teaspoon mustard seed
1teaspoon celery seed
2cloves garlic, finely chopped
2bay leaves

1. Have on hand a 1-quart jar.

2. In a large pot of salted water, cook the shrimp for 3 minutes without letting the water return to a boil. Drain the shrimp; cool.

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3. In a large bowl, combine the onion, salt, olive oil, lemon juice, mustard and celery seeds, garlic, and bay leaves. In the jar, alternate layers of shrimp and onion mixture. Pour in any remaining liquid. Cover tightly.

4. Refrigerate for at least 24 hours, or for up to 2 weeks. Adapted from “Hoppin’ John’s Lowcountry Cooking”

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