Let’s make pickled shrimp! In this episode Randy gives you quick tips on how to prepare shrimp perfectly every time. A great start to the evening, pickled shrimp is a fun appetizer packed flavor that your guests will love.

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INGREDIENTS

• ½-1 lb Shrimp, cleaned
• 1 Shallot, thinly sliced
• 1 Habanero Chili, thinly sliced
• 1 Fennel Bulb, thinly sliced into rounds
• 1-2 tsp Fennel Fronds
• ¼ cup Apple Cider Vinegar, divided in two parts
• ¼ cup Lemon Juice, divided in two parts
• ¼ cup Olive Oil, divided in two parts
• Salt & Pepper

DIRECTIONS

1. In a pot with salted boiling water, add the shrimp and cook for 2 minutes. Drain and let cool. Remove the tails.
2. In a mason jar, add a few slices of the shallot, habanero, fennel, fennel fronds, and shrimp. Repeat this process for a layering effect. Midway through the layering, add the first parts of the lemon juice, apple cider vinegar, and olive oil. Layer vegetables and shrimp again, then add the remaining liquid. Add salt and pepper to taste.
3. Seal mason jar and shake vigorously to fully combine flavors. Taste it and adjust ingredients as necessary.
4. Use a leftover piece of the fennel stalk to gently press down the mixture in the jar so that it is completely submerged in the liquid.
5. Allow it to sit for at least 4 hours for flavors to fully develop. If you are making it the night before serving, store in the fridge overnight. Before serving, allow the pickled shrimp to sit at room temperature for at least 2 hours.