Throughout summer and fall, huge bowls of pickled shrimp grace the food tables at cocktail parties. I like to keep a jar in the refrigerator. The true Lowcountry shrimp salad is composed of pickled shrimp atop a bed of fresh lettuce, with no pasta or mayonnaise in sight. These are delicious!
Peel the shrimp, leaving the tails intact, if desired. Combine the remaining ingredients and pour over the shrimp in a quart glass jar (sterilized if you plan to keep them any length of time) with a lid. Charleston Receipts suggests making layers of shrimp, bay leaves, and onions. Store in the refrigerator for at least 24 hours before serving. Keeps for up to 2 weeks.
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