Pickled Shrimp: A Tangy and Flavorful Appetizer

Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp.
Remove the shrimp from the boiling water and transfer them to a bowl of ice water to stop the cooking process. Drain and set the shrimp aside.
Prepare the Pickling Liquid:

In a medium saucepan, combine the white vinegar, olive oil, Dijon mustard, sugar, Old Bay seasoning, salt, black peppercorns, bay leaves, and red pepper flakes (if using).
Bring the mixture to a boil over medium heat, stirring occasionally. Once it boils, reduce the heat and let it simmer for 2-3 minutes to dissolve the sugar and allow the flavors to meld.
Remove from heat and let the pickling liquid cool to room temperature.
Combine Shrimp and Pickling Liquid:

In a large bowl or jar, layer the cooked shrimp, thinly sliced onions, and minced garlic.
Pour the cooled pickling liquid over the shrimp and vegetables, making sure they are fully submerged. If using a jar, you can layer the ingredients and press them down to ensure even coverage.
Pickle the Shrimp:

Cover the bowl or jar with a tight-fitting lid and refrigerate for at least 4 hours, preferably overnight. The longer the shrimp soak in the pickling liquid, the more flavorful they will become.
Serve:

Once the shrimp are fully pickled, remove them from the liquid and discard the bay leaves.
Garnish with freshly chopped parsley before serving. Serve the pickled shrimp chilled with crackers, fresh bread, or as part of a seafood platter.
Serving and Storage Tips