Pickled Shrimp | America's Test Kitchen

Ingredients

• 2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• Salt
• 8 cups Ice
• 1 cup cider vinegar
• 1/4 cup sugar
• 2 garlic cloves, smashed and peeled
• 3 bay leaves
• 1 teaspoon allspice berries
• 1 teaspoon coriander seeds
• 1/2 teaspoon red pepper flakes
• 1 cup extra-virgin olive oil
• 1/4 cup capers, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh dill
• 1 tablespoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 cup thinly sliced red onion
• 1 lemon, cut into 6 wedges