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Ingredients
  • 2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
  • Salt
  • 8 cups Ice
  • 1 cup cider vinegar
  • ¼ cup sugar
  • 2 garlic cloves, smashed and peeled
  • 3 bay leaves
  • 1 teaspoon allspice berries
  • 1 teaspoon coriander seeds
  • ½ teaspoon red pepper flakes
  • 1 cup extra-virgin olive oil
  • ¼ cup capers, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced fresh dill
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup thinly sliced red onion
  • 1 lemon, cut into 6 wedges
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