Ingredients
- 2 lbs Cooked & deveined large shrimp
- 3 lemons, divided
- 1 cup apple cider vinegar
- 2/3 cup olive oil
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons Creole seasoning (I use Zatarain’s)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon crushed mustard seeds
- 1 Fresno or jalapeño pepper, thinly sliced, or 1 dash crushed red pepper flakes
- 4 cloves garlic, pressed or minced, about 2 teaspoons
- 2 bay leaves
- 1 small red onion, halved lengthwise and thinly sliced (I leave this out)
- 2 pounds large or extra-large shrimp, peeled and deveined
- 1 teaspoon kosher salt
Directions
- Zest and juice 1 of the lemons. Slice the second lemon thinly and set it aside.
- In a bowl, combine zest and juice of the lemon with the vinegar, oil, 1 teaspoon of the kosher salt, pepper, Creole seasoning, dry mustard, crushed mustard seeds, red pepper flakes, garlic, and bay leaves.
- Add the cooked shrimp to the seasoned vinegar and oil mixture along with the red onion (if using) and lemon slices. Taste the brine, juice the third lemon and add salt, as needed. Refrigerate the shrimp for at least 6 hours or overnight.
- Sometimes I will add a tablespoon or so of white sugar to the brine as well.