Icy Ginger Shrimp
2 pounds large
shrimp, peeled and deveined
2 lemons, washed and sliced very thin, and seeds removed
1 medium onion, peeled and sliced paper thin, rings separated
1 1/2-inch piece fresh ginger, grated
1/2 cup chopped fresh parsley
2 cups cider vinegar
2 tablespoons pickling spice
2 teaspoons salt
1 teaspoon dry mustard
1/2 cup olive oil
1/2 cup vegetable oil
Bring a large pot of salted water to a rapid boil and drop in the shrimp. Cook
for two minutes (no more), then drain them well and place in a glass or ceramic
bowl. Gently toss in the lemons, onion, ginger and parsley.
In a non-aluminum saucepan, combine the vinegar, spice, salt and mustard, and
bring to a boil. Add the hot liquid into the combined oils, stir well, then pour
over the shrimp mixture.
Weigh down the shrimp in the bowl with a plate, so they are all completely
submerged in the vinaigrette. Cover tightly and refrigerate overnight.
To serve, place a few shrimp on a plate, garnish with some of the lemon and
onions slices, and drizzle over a little of the vinaigrette to taste.