Pickled Shrimp

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the water into a large pot. Add the Old Bay seasoning, lemon halves and 1 tablespoon of the salt and bring to a boil. Reduce to a simmer and cook for 5 minutes. Poach the shrimp in the simmering water until they are pink and opaque, 2 to 3 minutes. Using a slotted spoon, quickly transfer the shrimp to a colander and rinse under cold water to stop the cooking. Leave the shrimp in the colander to drain well.

Step 2

Crush the allspice berries and celery seeds with the back of a knife until they are finely ground; then transfer them to a medium bowl. Add the garlic paste, red pepper flakes, oil, lemon juice, parsley and the remaining 1 tablespoon of salt. Whisk until all the ingredients are fully incorporated. Stir in the onion, bay leaves and thyme sprigs.

Step 3

Place the cooked shrimp in a glass container. Add the marinade, cover and refrigerate overnight.

Step 4

To serve, separate the shrimp and onions from the liquid and arrange on a serving platter, garnishing with tomato and avocado slices. Whisk the remaining marinade into an emulsion and spoon some of it over the shrimp and vegetables. Leftover shrimp can be stored in the refrigerator for up to 24 hours