Serves 4 as a first course
|Salt, to taste|
|2||pounds shrimp, peeled with tails on|
|1||medium onion, thinly sliced|
|1||cup olive oil|
|Juice of 2 lemons|
|1||teaspoon mustard seed|
|1||teaspoon celery seed|
|2||cloves garlic, finely chopped|
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.
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”