Portugese Pickled Shrimp

Pickled shrimp are so delicious.  Marinated in a spiced dressing with olive oil and fresh herbs, they are superb eating. This recipe is easy to prepare and can be made well ahead of time.  Serve the shrimp in a large bowl and provide toothpicks, napkins and little dishes for the tails. 

Ingredients:

3 quarts water
3 pounds unpeeled fresh shrimp
2 medium onions very thinly sliced
Fresh ground Malabar black pepper
2 Tablespoons whole Rainbow Peppercorns
2 Tablespoons pickling spice tied in a cheese cloth bag
1 Tablespoon juniper berries
2 tablespoons capers
2 bay leaves
4 whole cloves garlic, peeled and crushed through a press
1 cup apple cider vinegar
1/2 cup good virgin olive oil
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
1/4 cup fresh chopped parsley

Directions:

Bring the water to a boil in a large pot.  Tie the pickling spices in a cheesecloth bag and place in the pot. Add the shrimp and cook no more than 3 minutes. Drain and put in an ice bath to prevent further cooking.  Peel and devein the shrimp, leaving the little tails on in and place in a large container that can be sealed.  Layer the shrimp, onions and capers.  Grind fresh black pepper over each layer. Add the Rainbow Peppercorns, garlic, juniper berries, capers and bay leaves. Strip the leaves off a sprig of rosemary and a sprig of thyme and add to the shrimp.  Pour vinegar, lemon juice, lime juice and olive oil over layers until the container is almost full.  Leave some space at the top so you can shake the container to remix the ingredients. Seal the container and chill for at least 24 hours turning upside down to remix every 8 hours.  Stir in snipped parsley before serving.  A chilled glass of Lillet goes well with this lovely appetizer.