2 quarts water
2 1/2 pounds unpeeled fresh medium to large shrimp
3 medium onions, sliced
freshly ground pepper
whole peppercorns
3 bay leaves
3 sprigs fresh thyme
3 whole cloves garlic, peeled
1 cup cider vinegar
1 tablespoon fresh lemon juice
Bring
the water to a boil in a large saucepan. Add the shrimp and cook until
just pink, about 4 or 5 minutes. Immediately drain and rinse in cold
water to prevent further cooking. Peel the shrimp, except the tail and
remove dark vein. In a large 1 1/2 - 2 quart glass jar with a lid, layer
shrimp and onions and top each layer with ground black pepper,
peppercorns, bay leaf, thyme, and a clove of garlic. Keep layering until
jar is about 2/3 full. Pour vinegar and lemon juice over layers until
jar is almost full, but leaving some space at the top, so you can gently
shake jar to mix ingredients. Seal jar tightly and chill for 2-3 few
days before serving. Pickled shrimp will keep up to 2 weeks. Turn jar
upside down every day to mix ingredients. Serve chilled as an appetizer.
