Easy & Elegant Marinated Shrimp

Shopping List

• 2 Tbsp Old Bay seasoning
• 1 lb raw shrimp, peeled and deveined
• 1⁄3 cup fresh lemon juice
• 1 cup Laura Lynn olive oil
• 1 tsp pickling spice
• 1⁄2 tsp crushed red chili flakes
• 1⁄2 tsp kosher salt
• 1 medium purple onion, thinly sliced
• 1⁄4 cup Italian parsley
• 1 Tbsp Laura Lynn capers
• 6 bay leaves
• Lemon slices, for garnish
• Ingles bakery baguette, for serving

Instructions

• To cook the shrimp, prepare an ice bath and set aside.
• Bring 2 qts of water to a boil, stir in Old Bay seasoning, and add shrimp.
• Cover, reduce heat to to low; cook 2-3 minutes or until shrimp have turned pink and are just cooked.
• Drain the shrimp an place in ice bath to cool.
• Set aside, drain when cooled. To make the marinated shrimp, whisk together lemon juice, olive oil, pickling spice, chili flakes, and salt.
• Stir in onion, parsely, bay leaves, and capers.
• Gently stir in the shrimp to combine. Then add the shrimp and marinade to a clean quart-sized jar.
• Add a little more olive oil if the shrimp aren’t completely submerged.
• Seal with a tight fitting lid and refrigerate a minimum of 4 hours, overnight if possible.
• Shake the jar every now and then. Shrimp will get more flavorful as they marinate and will keep, refrigerated, 4-6 days.
• Serve with sliced lemons and crusty bread to sop up all of that delicious sauce.