Pickled Shrimp

1 c. fresh lemon juice
¾ c. extra virgin olive oil
¾ c. cider vinegar
3 T. Old Bay Seafood Seasoning
3 T. fresh chopped dill
½ c. chopped fresh parsley
2 T. creole mustard
1 large jalapeno, seeded and minced or ½ of green bell pepper, chopped
3 T. grated fresh garlic
2 lemons, thinly sliced
1 medium red onion, thinly sliced
Kosher salt
3-4 lbs. medium shrimp, tail on, shells and heads removed, deveined

1. Combine all the ingredients except salt and shrimp in a large bowl. Toss and set aside.
2. In a large pot of boiling water, add the kosher salt to taste.
3. Add the shrimp to the boiling water and cook until they just turn pink and float to the top, about 2-3 minutes. Drain immediately.
4. Add to the pickling ingredients in the bowl.
5. Let stand for 10-15 minutes at room temperature. Serve or refrigerate until ready to serve with a LEMON BALSAMIC AIOLI.
LEMON BALSAMIC AIOLI
½ c. Miracle Whip or mayo
2 T. fresh lemon juice
2 T. balsamic vinegar
1 t. lemon zest
2 T. fresh minced chives
Tabasco to taste

1. Combine all ingredients and refrigerate until ready to use. It is better is made a day ahead of time.