Pickled Shrimp from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and Ma

Ingredients

• 1 teaspoon salt
• 3 allspice berries, crushed
• 1 bay leaf
• 1 small onion, halved
• 1 lemon, cut into paper-thin slices, seeds removed
• 1 garlic clove, bruised
• 1 strip orange zest (3 × ½ inch), cut into thin julienne strips
• Freshly ground black pepper
• Hot pepper sauce
• 1½ pounds medium shrimp (26 to 30 per pound), peeled with tails left on and deveined
• ½ cup olive oil
• ½ cup white wine vinegar
• ½ red (bell) pepper, stemmed and seeded, cut into thin strips
• ½ yellow bell pepper, stemmed and seeded, cut into thin strips
• ½ cup coarsely chopped dill, including thin stems
• ½ cup thinly sliced scallion, cut into diagonals