This is a coastal classic from the Lowcountry. It uses a “refrigerator pickle” method. Instead of eating the shrimp hot, you allow them to marinate in an acidic, herbaceous oil, which “cooks” them further and infuses them with bright flavor.

Part A: Ingredients

• The Shrimp: 2 lbs Large Shrimp (peeled and deveined).
• The Brine: $1/2$ cup Apple Cider Vinegar, $1/2$ cup Extra Virgin Olive Oil, 2 Tbsp Capers, 1 Tbsp Celery Seed, 1 tsp Red Pepper Flakes.
• The Aromatics: 1 small Fennel bulb (shaved thin), 1 small Red Onion (shaved), 2 Lemons (sliced into thin rounds), 4 Bay Leaves.

Part B: Instructions

1. Quick Boil: Boil the shrimp in salted water for only 2–3 minutes until just pink. Drain and immediately drop into an ice bath to keep them snap-tender.
2. Whisk: In a large bowl, whisk together the vinegar, oil, capers, and spices.
3. Layer: In a large glass jar or deep bowl, layer the cold shrimp with the shaved fennel, onion, lemon slices, and bay leaves.
4. Marinate: Pour the brine over the top. Cover and refrigerate for at least 24 hours.
5. Serve: Serve cold with toothpicks or over a bed of arugula. The shrimp will be tangy, bright, and incredibly refreshing.