Asian-Inspired Pickled Shrimp

- 1 lb uncooked shrimp
- 3 cups water
- 1 T crushed garlic
- 1 T salt
- 2 T minced ginger
- 1 large thyme sprig

- 8.5 oz mango vinegar
- 16 oz liquid coconut oil
- 3/4 cup honey
- 1/3 cup chopped flat-leaf parsley
- 2 larger shallots thinly sliced, separated
- 2 T sliced lemon grass
- 2 T crushed red pepper flakes
- 1 T grated ginger
- 2 T salt
- 2 T garlic
- 3 limes - juice of all, zest of 2
- 3 tsp Juniper Berries
- 3 tsp peppercorns
- 6 bay leaves
- 6 pieces crystalized ginger

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Directions

Cooking Shrimp
Combine all brine ingredients in a pot and bring to boil then reduce to med.

Add shrimp and cook for 2 minutes or until pink.

Strain liquid and add ice to stop shrimp from cooking further.

Pickling Shrimp
Combine all marinade ingredients except for one of the sliced shallots, juniper berries, peppercorns, bay leaves and crystalized ginger.

Strain liquid and add ice to stop shrimp from cooking further.

Let marinade sit while shrimp cools.

Take 3 canning jars of choice (mine are Weck) and add 1 tsp of juniper berries and peppercorns to the bottom of each - along with one bay leaf and one piece of crystalized ginger

Then layer three shrimp, some shallot slices, another three shrimp and then cover with marinade.

Top with another bay leaf and piece of crystalized ginger.

Close jars and let sit for at least 24 hours in fridge.

Serving Suggestion: Shrimp are great straight from the jar or on baguette slices with mayo or perfect on some green with fresh tomatoes as a salad (strain the marinade and use as dressing).

Enjoy! Enjoy!