Scott Varnedoe's Pickled Shrimp | Louisiana Kitchen & Culture

Ingredients

• 3 pounds fresh headless Louisiana shrimp
• 3 lemons
• salt, black pepper and crab boil
• 3 cups cane vinegar
• ¾ cup sugar
• 2 teaspoons crushed red pepper flakes
• ¼ cup fresh chopped parsley
• ¼ cup fresh chopped basil
• 4 teaspoons ground celery seed
• 2 cups olive oil
• 1 red onion, sliced
• 3 bell peppers, large dice (red, yellow &/or green)
• 4 jalapeño peppers, sliced
• 2 small cucumbers, sliced
• 3 garlic cloves, sliced
• 10 pickled pearl onions, in juice
• 2 tablespoons capers
• 10 allspice berries
• 4 fresh bay leaves