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Ingredients
  • 1 ½ lb. extra-large shrimp (21- to 25-count), peeled and deveined
  • ⅔ cup cider vinegar
  • ⅓ cup extra-virgin olive oil
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 1 tsp. crushed red pepper flakes
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh flat-leaf parsley
  • 4 large garlic cloves, sliced
  • 3 bay leaves
  • 1 lemon, thinly sliced
  • ½ large sweet onion, thinly sliced vertically
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