Pickled Shrimp

 

1 pound large (21– 25 count) shrimp, peeled and deveined

6 cups water

2 1/2 tsp. kosher salt, divided

1/2 medium red onion, peeled and thinly sliced

1/4 cup capers

2 T. lemon juice (from about 1 lemon)

1/4 cup apple cider vinegar

1/4 cup olive oil 2 T. water

2 cloves garlic, minced

1/2 tsp. red pepper flakes

 

In a saucepan bring 6 cups water to a boil. Add 2 tsp. salt and stir. Stir in the shrimp and cook until pink, about 3 minutes. Drain and let cool. Meanwhile, in a bowl mix the onion, capers, lemon juice, vinegar, olive oil, 2 T. water, garlic, the remaining 1/2 tsp. salt, and red pepper flakes. Add the shrimp and refrigerate overnight.