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2 cups water
3/4 cup white wine vinegar
1/2 cup loosely packed parsley sprigs
1/2 cup thin sliced onion
2 Tbsp. pickling spice
1 Tbsp. sugar
3/4 lb. large raw shrimp, peeled and deveined.
Combine water, vinegar, parsley, onion, pickling spice and sugar in a medium saucepan. Bring to a boil, then reduce the heat to medium. Add shrimp and cook for 1 minute. Stir gently, then cover and remove from the heat.
Let shrimp sit 15 minutes, then remove the lid and cool to room temperature. Transfer to a bowl and refrigerate until ready to serve. The shrimp can be made up to 2 days in advance. Actually taste better after flavors meld. They can be tossed over a salad for a classy garnish.
Makes 4 servings
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