Pickled Shrimp: A Tangy, Spicy Delight!

Bring a large pot of water to a boil and add the shrimp. Cook for about 2-3 minutes, or until the shrimp are pink and opaque.
Remove the shrimp from the boiling water and transfer them to an ice bath to stop the cooking process. Drain and set aside.
Prepare the Pickling Brine:

In a medium saucepan, combine the vinegar, olive oil, lemon juice, hot sauce, sugar, mustard seeds, celery seeds, red pepper flakes, black peppercorns, and bay leaf.
Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the brine is well-combined. Remove from heat and let it cool to room temperature.
Assemble the Pickled Shrimp:

In a large glass jar or container, layer the cooked shrimp with the sliced onion, garlic, and bell pepper (if using).
Pour the cooled pickling brine over the shrimp mixture, ensuring the shrimp are fully submerged. Seal the container with a lid.
Marinate the Shrimp:

Refrigerate the shrimp for at least 12 hours, but ideally 24-48 hours, to allow the flavors to develop. The longer the shrimp marinate, the more flavorful they become.
Serve:

When ready to serve, garnish with fresh parsley. Enjoy the pickled shrimp chilled, on their own, or as part of a seafood platter.
Serving and Storage Tips: