This tangy and spicy delight is the perfect appetizer or topping for salads and more!
Ingredients
1 lb shrimp, peeled and deveined
1 cup white vinegar
1 cup water
1/2 cup olive oil
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon sugar
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
2 bay leaves
1 small red onion, thinly sliced
Optional: fresh dill or parsley for garnish
Instructions
1. Cook the Shrimp:
Bring a pot of water to a boil. Add a pinch of salt and the shrimp.
Cook the shrimp for 2–3 minutes, or until they turn pink and are just cooked through. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the Pickling Liquid:
In a medium saucepan, combine the vinegar, water, olive oil, garlic, salt, sugar, red pepper flakes, black peppercorns, and bay leaves.
Heat the mixture over medium heat until the salt and sugar dissolve, about 2–3 minutes. Remove from heat and let cool slightly.
