Pickled Shrimp w/ Lemon Chive Aioli

Beautiful large North Carolina shrimp continue to grace the counter at my favorite fish monger, so I decided to make this twist on the classic shrimp cocktail for our annual "S'long to the Tourists" Labor Day party. Make extra dipping sauce as you will want to spread it on everything you eat! 

 
Pickled Shrimp w/ Lemon Chive Aioli

1/2 cup fresh lemon juice 
1/2 cup extra-virgin olive oil 
1/2 cup cider vinegar 
2 tablespoons Old Bay seafood seasoning 
2 tablespoons chopped fresh dill 
2 tablespoons chopped fresh parsley 
1 tablespoon whole grain mustard 
1 large Fresno chile, thinly sliced (or a healthy pinch of crushed red pepper - to taste) 
4 cloves garlic, grated or pressed 
1-2 lemons, thinly sliced 
1 medium onion (red or white), thinly sliced 
1 tablespoon kosher salt 
3 pounds medium shrimp, tail on, shells removed, deveined 

Combine the lemon juice, olive oil, vinegar, seafood seasoning, dill, parsley, mustard, chile, garlic, lemon slices and onion in a large bowl, toss together and set aside. 
In a large pot of boiling water, add the kosher salt. 
Add the shrimp and cook just until they begin to turn pink and float to the top, about 2 minutes. DO NOT OVERCOOK as the pickling liquid will continue the cooking process. 
Drain and immediately add them to the pickling liquid. 

Let stand for 15 to 30 minutes at room temperature before serving to allow the flavors to mingle, but I prefer to refrigerate them, covered, at least overnight or until you are ready to serve them. If you do, don't be surprised to see your guests chowing down on the pickled lemon and onion slices along with the shrimp! 

Serve with Lemon Chive Aioli for dipping. 


Lemon Chive Aioli 

1/3 cup good mayonnaise* 
1/3 cup Greek yogurt 
3 tablespoons lemon juice 
1 tablespoon minced fresh chives 
1/2 teaspoon lemon zest 
1 clove garlic, grated 

Combine the mayonnaise, yogurt, lemon juice, chives, lemon zest and garlic in a small mixing bowl and whisk until fully combined. 
Serve alongside the pickled shrimp 


Cook's Notes: Pickled and lightly preserved seafood is relatively simple, but seafood is a low acid food, so actual canning is much trickier. You can pickle seafood and keep it in the refrigerator for a long time - and, as my dear Granny used to say, "the longer it sits, the better it gits." 


*Cheap mayonnaise is loaded with sugar, while good quality mayonnaise has none.