INGREDIENTS:
- 3 pounds medium to large cooked shrimp, peeled and deveined with tails intact
- Kosher salt
- 1 medium fennel bulb, thinly sliced
- 1 medium onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 Fresno chile or red jalapeno, thinly sliced, seeded
- 1 cup fresh lemon juice
- ½ cup apple cider vinegar
- ¼ cup extra-virgin olive oil
- 2 cups fresh steamed corn, removed from the cob
- Freshly ground black pepper
INSTRUCTIONS:
- Combine shrimp, sliced fennel bulb, onion, garlic, chile peppers, lemon juice, vinegar, oil, and corn in a medium bowl. Season with salt and pepper, to taste, and toss to combine. Let sit, tossing occasionally, at least 20 minutes and up to 2 days to allow flavors to meld.
Notes:
Quick pickled shrimp can be prepared up to 2 days ahead and chilled until ready for use.
Source: Kitchen Dreaming
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