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Shrimps The Story and the Recipe Behind the Ultimate in Summer Salads
  • * Note: From “How to Dress an Egg” by Ned Baldwin and Peter Kaminsky.
  • 1/4 c. white vinegar (or white wine vinegar, or cider vinegar)
  • 3 tbsp. kosher salt
  • 3 tbsp. sugar
  • 1 bay leaf
  • Zest from 1 lemon removed in strips with a vegetable peeler, plus the juice
  • 1 lb. medium (21 to 25 count) shrimp, peeled and deveined (save the shells for stock)
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