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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